Make mini frittatas to go! Find recipe here.
- 3/4 cup uncooked quinoa (or 1½ cups cooked)
- 6 large pasture-raised eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives or tarragon
- 1 teaspoon minced fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 4 green onions or garlic scapes, thinly sliced
- 1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced
- Olive oil
- 1/4 cup assorted pitted olives,whole or chopped
- Cook the quinoa according to the package instructions. Set aside.
- In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
- Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium-high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
- Preheat the broiler with the rack in the second position from the top.Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
- Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.
Nutritients per serving (1 large wedge): 232 Calories, 13 g Protein, 14 g Carbohydrates, 14 g Fat(6 g Saturated), 295 mg Cholesterol, 2 g Sugars, 2 g Fiber, 409 mg Sodium
RDA: Selenium = 65%, Vitamin K = 51%, B12 = 39%, Choline = 35%, Zinc = 33%
From Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health by Drew Ramsey. Copyright 2016. Excerpted by permission of Harper Wave, an imprint of HarperCollins Publishers.