Mushroom Quinoa Frittata Recipes

QUINOA-MUSHROOM FRITTATA WITH FRESH HERBS

Quinoa-Mushroom Frittata With Fresh Herbs image

Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with the fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!

Provided by Drew Ramsey, M.D.

Categories HarperCollins Frittata Egg Quinoa Olive Brunch Dinner Herb Spring Parmesan Mushroom Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

3/4 cup uncooked quinoa (or 1 1/2 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

Steps:

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.

MINI FRITTATAS WITH QUINOA

Mini Frittatas with Quinoa image

Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.

Provided by Laka kuharica - Easy Cook

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups water
¾ cup quinoa, rinsed and drained
2 eggs
2 egg whites
1 cup shredded zucchini
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
¼ teaspoon ground white pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g

QUINOA WITH MUSHROOMS

Quinoa with Mushrooms image

Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.

Provided by Jen Cardenas

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

Steps:

Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g

MUSHROOM QUINOA FRITTATA

Mushroom Quinoa Frittata image

Make and share this Mushroom Quinoa Frittata recipe from Food.com.

Provided by dicentra

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
8 ounces mushrooms, sliced
1 1/2 cups chopped green onions
1 1/2 cups cooked quinoa, cooled
1/4 cup parmesan cheese

Steps:

In large bowl beat eggs with salt and pepper.
Heat oil over medium high heat. Sauté mushrooms and green onions 5-7 minutes, until softened. Stir in quinoa and cook for 1 minute.
Spread into prepared baking dish and pour eggs over top. Sprinkle with cheese.
Bake at 350 for 23-28 minutes, or until set.
Let rest 10 minutes before serving.

Nutrition Facts : Calories 262.2, Fat 12.8, SaturatedFat 3.8, Cholesterol 284.5, Sodium 506.5, Carbohydrate 20.3, Fiber 3.5, Sugar 2.3, Protein 17.3

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