Quinoa Broccoli Frittata

Tonight I made the Quinoa Broccoli Frittata from the latest Oxygen Magazine. It was one of the most amazing things that I have had lately. 

Anyways, back to the Frittata. I made it with a couple changes to suit my taste buds. I added 2 additional egg whites, used fresh steamed broccoli instead of frozen and added some seasonings.

Please find my version of the recipe below...

This would be a fabulous recipe to make when on Cooler 1!

Here is the recipe (with my above edits)

Quinoa Broccoli Frittata, inspired by Oxygen Magazine Recipe

1 whole egg

4 egg whites

1/2 cup milk - skim milk, unsweetened soy milk, or unsweetened vanilla almond milk, unsweetened rice milk

4 oz low-fat cheddar cheese, grated and divided

1 tsp onion powder

1 tsp garlic powder

1 tsp pepper

1 tsp sea salt

1 tsp grill seasoning blend

1 tsp veggie seasoning blend

1 cup quinoa, rinsed and cooked
14 oz broccoli, lightly steamed

Mist a large oven-safe skillet with olive oil and set aside. Preheat your oven's broiler.

In a medium bowl whisk together egg and egg whites. Add milk and 2 oz cheese and spices. Whisk until combined.

Combine quinoa and broccoli in the prepared skillet. Pour egg mixture over quinoa and broccoli and combine all ingredients, pressing them down into the pan. Sprinkle the remaining 2 oz of cheese over the frittata.

Cook the frittata mixture in the skillet on the stovetop at medium-high heat until the edges begin to brown. Place the skillet under the broiler until the middle sets up and begins to brown.

Makes 4 servings.

Nutrition Information

Calories 257; Fat 9, Saturated Fat 3; Carbohydrate 21, Fiber 5, Sugar 4; Protein 24.

Tip

Always look at the Ingredients of any seasoning blends that you purchase... some have unclean fats, sugars and preservatives added.