Quinoa Veggie Frittata ~
This delicious Quinoa Veggie Frittata is quick to make and works well for any meal ~ breakfast, brunch, lunch, or dinner.
1 Tbsp avocado oil (or olive oil*)
6 green onions, diced
6 cremini mushrooms, diced
1/2 yellow or red bell pepper, diced
1/2 cup frozen chopped spinach
1/2 cup cooked quinoa
Gound black pepper and Himalayan pink salt to taste
Preheat oven to 375 degrees F.
Line a 9" round cake pan wtih parchment paper.
Add avocado oil (or olive oil) to a large saucepan.
Add green onions, mushrooms, bell pepper, and frozen spinach.
Saute veggies over medium-high heat for 5-8 minutes or until peppers are just beginning to soften.
Remove from heat and set aside.
Meanwhile, add the eggs to a medium size mixing bowl and beat until frothy.
Add the cooked quinoa and stir.
Gently fold in cooked veggies until combined.
Carefully pour the mixture into prepared baking pan.
Bake in the oven for about 20 minutes or until eggs are set.
Remove from oven, slice and enjoy!
*I recommend using a high quality, organic olive oil because some inexpensive brands use substitute ingredients
After giving this yummy frittata a try, leave a comment and let me know what you love about it!
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