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!
Ingredients
Scale
- 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
Instructions
- Rinse quinoa under cold water and cook in 2 cups of water over medium heat until fluffy (about 15 minutes).
- In a skillet, heat olive oil over medium heat. Sauté the diced onion until soft (about 5 minutes).
- Add spinach and roasted red peppers to the skillet; sauté until the spinach wilts.
- In a bowl, whisk eggs with salt and pepper, then stir in the cooked quinoa and half of the Manchego cheese.
- Pour the egg mixture into the skillet over the veggies. Top with remaining Manchego.
- 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.