Irresistible Quinoa Frittata with Roasted Red Peppers

The scent of a warm Quinoa Frittata with Roasted Red Peppers and Manchego wafting through the kitchen can instantly lift your spirits. Imagine the fluffy quinoa mingling with sweet roasted peppers, all cozily wrapped in a creamy layer of melted Manchego cheese. stuffed bell peppers recipe It’s like a hug for your taste buds, inviting you to indulge in its delightful flavors.

This dish isn’t just about taste; it’s also about memories. I remember the first time I made this frittata for brunch with friends. The laughter, the aroma filling the air, and the joyful faces as they took their first bites still bring a smile to my face. It’s perfect for lazy Sunday mornings or brunch gatherings that need a touch of gourmet flair. Trust me; every bite promises an amazing flavor experience.

I made this frittata for my best friend’s birthday brunch, and the compliments were endless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: A great source of protein and fiber; rinse it well to remove any bitterness before cooking.
• Roasted Red Peppers: Use jarred roasted peppers for convenience or roast your own for a fresher flavor.
• Eggs: Fresh eggs work best; they give the frittata a rich flavor that’s hard to beat.
• Manchego Cheese: This Spanish cheese adds a nutty richness; grate it finely for easier melting.
• Spinach: Fresh spinach adds vibrant color and nutrients; sauté briefly to reduce volume before adding.
• Onion: Use yellow onion for sweetness; sauté until translucent to enhance its flavor.
• Olive Oil: A drizzle will keep everything from sticking, plus it adds healthy fats! healthy lunch ideas.
• Salt and Pepper: Season generously to enhance all the flavors in this frittata.

The full ingredients list, including measurements, is provided in the recipe card directly below. almond quesadilla recipe.

Let’s Make it together

Prepare Your Quinoa: Rinse 1 cup of quinoa under cold water until it runs clear. Cook in 2 cups of water over medium heat until fluffy, about 15 minutes.

Sauté Your Veggies: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.

Add Spinach and Peppers: Toss in 1 cup of fresh spinach and chopped roasted red peppers. Sauté until the spinach wilts down, stirring occasionally.

Mix Eggs and Cheese: In a bowl, whisk together 6 eggs with salt and pepper. Stir in cooked quinoa and half of the grated Manchego cheese until well combined.

Combine Everything Together: Pour the egg mixture into the skillet over the sautéed veggies. Sprinkle remaining Manchego on top before covering with a lid.

Cook Until Set: Cook on low heat for about 10-15 minutes until the edges are set but the center is still slightly jiggly. Finish under the broiler for 2-3 minutes to get a nice golden top.

And there you have it! Your Quinoa Frittata with Roasted Red Peppers and Manchego is ready to be devoured! Serve warm or at room temperature—it’s delicious either way! Enjoy each bite while reminiscing about memorable brunches shared with loved ones! refreshing cucumber salad.

Perfecting the Cooking Process

Start by roasting the red peppers, then cook the quinoa while whisking the eggs. Combine everything in a skillet for even cooking and a fluffy texture.

Add Your Touch

Feel free to swap out manchego for feta or goat cheese if you want a tangier flavor. Adding spinach or kale can enhance the nutritional value too.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat slices in the microwave or enjoy them cold for a quick snack.

Sharing this recipe reminds me of that time my friends hosted an impromptu brunch. I whipped up this quinoa frittata, and their delighted faces made me realize how food brings us together.

FAQ

Can I use different vegetables in the quinoa frittata?

Absolutely! Feel free to experiment with seasonal veggies like zucchini or mushrooms.

How do I know when the frittata is done?

The center should be set, and edges lightly browned; a toothpick test works wonders!

Can I freeze leftovers of quinoa frittata with roasted red peppers and manchego?

For more inspiration, check out this Garlic Butter Green Beans recipe.

Yes, wrap portions tightly in plastic wrap before freezing for up to three months.

Print

Quinoa Frittata with Roasted Red Peppers and Manchego

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• Author: Ava Mack
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Quinoa Frittata with Roasted Red Peppers and Manchego is a delightful, protein-packed dish that combines fluffy quinoa with sweet roasted red peppers and rich Manchego cheese. Perfect for brunch gatherings or a cozy breakfast at home, this frittata is not only easy to prepare but also allows for endless customization with your favorite veggies. Enjoy it warm or cold—the choice is yours!

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Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 1 cup jarred roasted red peppers, chopped
• 6 large eggs
• 1 cup grated Manchego cheese
• 1 cup fresh spinach
• 1 medium yellow onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water and cook in 2 cups of water over medium heat until fluffy (about 15 minutes).
2. In a skillet, heat olive oil over medium heat. Sauté the diced onion until soft (about 5 minutes).
3. Add spinach and roasted red peppers to the skillet; sauté until the spinach wilts.
4. In a bowl, whisk eggs with salt and pepper, then stir in the cooked quinoa and half of the Manchego cheese.
5. Pour the egg mixture into the skillet over the veggies. Top with remaining Manchego.
6. Cook on low heat for 10-15 minutes until set at edges; broil for an additional 2-3 minutes for a golden top.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: Spanish

Nutrition

• Serving Size: 1 serving
• Calories: 245
• Sugar: 2g
• Sodium: 290mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 11g
• Cholesterol: 185mg

Keywords: - Substitute Manchego with feta or goat cheese for a tangier flavor. - Add seasonal vegetables like zucchini or mushrooms for extra nutrition. - Let the frittata rest before slicing for easier serving.