Onion, asparagus, cheese and quinoa mini frittatas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
9 large organic, free range eggs with 4 yolks discarded3TBSP organic half and half3 tablespoons chopped fresh parsley1/8 tsp ground sea saltfresh ground pepper to taste1/2 cup cooked organic quinoa.1 cup onions sliced thin and chopped3 ounces sauvignon blanc4 TBSP heavy whipping creamsprig of THYME4 stalks of al-dente cooked asparagus chopped into 2 inch long pieces.4 ounces shredded cheeses of choice (I used parmesean and an IKEA cheese called Prast Ost-which is like a cross between cheddar and swiss)
Preheat oven to 375.
In a large bowl whisk together eggs, half and half, parsley salt and pepper until well-mixed.
In a non-stick saute pan over medium-high heat sprayed with olive oil spray, saute onion and thyme until lightly golden and semi-soft. Increase heat to high, and add white wine. Bring to a boil, stirring. Add heavy cream and reduce to a medium simmer for about 5 minutes until somewhat thickened. Salt and pepper to taste. Remove from heat and let cool for about 10 minutes. Remove thyme.
Add onion mixture to eggs along with quinoa and cheeses. mix well.
Coat an 8 cup mini-loaf non-stick pan with organic olive oil spray. Ladle egg mixture evenly into each of the tins. Place on upper 1/3 rack in preheated oven. Cook until tester comes out clean and lightly golden on top. About 25 minutes. Rotate pan 1/2 way through cooking. Cooking time will vary based on type of oven, so keep a close eye after 15-20 minutes.
Serving Size: 8 mini-loaf portions
Number of Servings: 8
Recipe submitted by SparkPeople user BUBBYCHUCKS.
In a large bowl whisk together eggs, half and half, parsley salt and pepper until well-mixed.
In a non-stick saute pan over medium-high heat sprayed with olive oil spray, saute onion and thyme until lightly golden and semi-soft. Increase heat to high, and add white wine. Bring to a boil, stirring. Add heavy cream and reduce to a medium simmer for about 5 minutes until somewhat thickened. Salt and pepper to taste. Remove from heat and let cool for about 10 minutes. Remove thyme.
Add onion mixture to eggs along with quinoa and cheeses. mix well.
Coat an 8 cup mini-loaf non-stick pan with organic olive oil spray. Ladle egg mixture evenly into each of the tins. Place on upper 1/3 rack in preheated oven. Cook until tester comes out clean and lightly golden on top. About 25 minutes. Rotate pan 1/2 way through cooking. Cooking time will vary based on type of oven, so keep a close eye after 15-20 minutes.
Serving Size: 8 mini-loaf portions
Number of Servings: 8
Recipe submitted by SparkPeople user BUBBYCHUCKS.
Nutritional Info Amount Per Serving
- Calories: 171.5
- Total Fat: 10.8 g
- Cholesterol: 157.5 mg
- Sodium: 181.2 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.8 g
- Protein: 10.6 g
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