Parmesan Quinoa Fritata with Shitake Mushoom
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.5
- Total Fat: 6.2 g
- Cholesterol: 63.7 mg
- Sodium: 181.5 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.3 g
- Protein: 12.4 g
View full nutritional breakdown of Parmesan Quinoa Fritata with Shitake Mushoom calories by ingredient
Introduction
Absolutely excellent side dish, high in fiber and protein, and packed with mushroom flavor. Can also be a main dish and perfect for vegetarians (not vegan) Absolutely excellent side dish, high in fiber and protein, and packed with mushroom flavor. Can also be a main dish and perfect for vegetarians (not vegan)Number of Servings: 4
Ingredients
-
* Ancient Harvest Quinoa -1/2 cup dry = 1 cup cooked
* Egg, whole, 1 large
* *Egg white, 1/4 cup
* Parmesan Cheese, grated, 1/4 cup
* *Cheese, Swiss, Reduced Fat, Alpine Lace, 1 slice (1 oz)
* Shiitake or other favorite Mushrooms (dried), 1 cup after reconstituting and cooking
* Milk, evaporated, nonfat, 1/4 cup
* Water, 1/4 cup, (Use the water from soaking and cooking the shitake dried mushrooms, for incredible mushroom flavor)
Directions
Makes 4 servings
Soak dried mushroom 20 minutes or until reconstituted in just enough water to cover. Heat in same water in sauce pan until mushroom are tender, about 20 minutes. Scoop mushroom out from top, measuring one cup. Scoop out 1/4 cup of this mushroom flavored water in saucepan, (be careful not ot stir as there may be some grit from mushrooms that settled to bottom of water, you don't want this in your fritata.)
Cook quinoa. Set aside briefly.
Heat a 9"cast iron (oven safe) skillet on stove to hot. Spray lightly with oil.
Scramble egg and whites with milk and mushroom flavored water (Use the water from soaking and cooking the shitake dried mushrooms, for incredible mushroom flavor).
Place quinoa in hot pan, spreading fairly evenly along bottom and partially up sides of frying pan, working quickly. Lay in mushrooms, sprinkle evenly with parmesan. Lay slice of swiss on top.
Carefully pour egg mixture ensuring it is distributed throughout the fritata. Keep heat high for 5 minutes until sides are bubbling/cooking. Transfer skillet to over ad finish cooking under broiler (not too close - about 5-7 inches away) until middle is just set and top is lightly browned, approx 15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user GOMARGO2.
Soak dried mushroom 20 minutes or until reconstituted in just enough water to cover. Heat in same water in sauce pan until mushroom are tender, about 20 minutes. Scoop mushroom out from top, measuring one cup. Scoop out 1/4 cup of this mushroom flavored water in saucepan, (be careful not ot stir as there may be some grit from mushrooms that settled to bottom of water, you don't want this in your fritata.)
Cook quinoa. Set aside briefly.
Heat a 9"cast iron (oven safe) skillet on stove to hot. Spray lightly with oil.
Scramble egg and whites with milk and mushroom flavored water (Use the water from soaking and cooking the shitake dried mushrooms, for incredible mushroom flavor).
Place quinoa in hot pan, spreading fairly evenly along bottom and partially up sides of frying pan, working quickly. Lay in mushrooms, sprinkle evenly with parmesan. Lay slice of swiss on top.
Carefully pour egg mixture ensuring it is distributed throughout the fritata. Keep heat high for 5 minutes until sides are bubbling/cooking. Transfer skillet to over ad finish cooking under broiler (not too close - about 5-7 inches away) until middle is just set and top is lightly browned, approx 15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user GOMARGO2.
