Mushroom Quinoa Frittata
Elevate your brunch game with this wholesome and flavorful Mushroom Quinoa Frittata, a protein-packed dish perfect for any time of day. This recipe combines fluffy quinoa, earthy cremini mushrooms, and vibrant spinach, all baked into a savory, golden frittata enriched with eggs, Parmesan cheese, and a hint of garlic. The quinoa adds a unique texture and boosts the nutritional value, while the oven-baking method ensures a light, perfectly set dish that's easy to slice and serve. Ideal for meal prepping, this one-skillet wonder is naturally gluten-free and customizable with your choice of milk. Garnished with fresh parsley, this frittata is as beautiful as it is delicious, making it an irresistible centerpiece for breakfast, brunch, or a light dinner.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms
- 2 cloves garlic
- 2 cups fresh spinach
- 6 large eggs
- 1 cup milk (or plant-based milk)
- 1 cup Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer.
In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and let it simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
Slice the cremini mushrooms and mince the garlic. Add them to the skillet and sauté for 5-7 minutes, or until the mushrooms are tender and the garlic is fragrant.
Stir in the fresh spinach and cook for an additional 2-3 minutes, or until the spinach is wilted. Remove the skillet from heat.
In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper until well combined.
Add the cooked quinoa to the skillet with the mushrooms and spinach, mixing everything evenly.
Pour the egg mixture over the quinoa and vegetables in the skillet, spreading it out in an even layer.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is golden brown.
Remove the frittata from the oven and let it cool for 5 minutes before slicing.
Garnish with chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1225 mg | 408% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 17.7 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1528 mg | 118% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
