Description
Quinoa frittata with roasted red peppers and manchego offers a delightful blend of flavors and textures, making it the perfect dish for any meal.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup roasted red peppers (jarred or homemade)
- 1 cup manchego cheese, shredded
- 6 large eggs
- 1 cup fresh spinach
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your quinoa by cooking according to package instructions until fluffy.
- In a large skillet, heat olive oil over medium heat. Sauté chopped roasted red peppers and fresh spinach until softened.
- In a mixing bowl, whisk together eggs with salt and pepper until frothy. Stir in cooked quinoa, sautéed vegetables, and shredded manchego cheese.
- Pour the mixture back into the skillet over medium heat. Cook until edges set (about 5 minutes).
- Transfer the skillet to an oven preheated to 350°F (175°C) and bake for 15-20 minutes until fully set in the center.
- Let cool slightly before slicing into wedges and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg