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Vegetable Quinoa Frittata Recipe

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★★★★★

4.3 from 74 reviews

A wholesome and savory vegetable frittata featuring quinoa and a medley of tender parsnips, cauliflower, zucchini, and red plum tomatoes, subtly enhanced with Herbs de Provence and blue cheese. This nutritious, oven-finished dish makes for a perfect breakfast, brunch, or light dinner option.

Ingredients

Scale

Vegetables and Grains

  • 2 cups vegetable stock
  • 1 cup parsnips, peeled and diced into roughly 1/2-inch cubes
  • 1 cup cauliflower, broken into florets
  • 1 cup zucchini, cut into roughly 1/2-inch slices
  • 1/2 cup quinoa, uncooked
  • 1/2 cup red plum tomato, cored and diced

Seasoning and Cheese

  • 2 teaspoons Herbs de Provence (or equal parts thyme, oregano, marjoram, basil, and sage)
  • 2 teaspoons Roquefort or other blue cheese

Other Ingredients

  • 4 eggs
  • 1 teaspoon butter (for greasing the pan, plus optional for brushing)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the frittata.
  2. Cook Parsnips: In a saucepan over medium heat, bring the vegetable stock to a boil. Add the diced parsnips and cook for 5 to 7 minutes until they are al dente. Use a slotted spoon to remove the parsnips and place them in a large bowl, reserving the stock for later steps.
  3. Cook Cauliflower: Return the vegetable stock to heat and add the cauliflower florets. Cook for another 5 to 7 minutes until al dente, then remove and add them to the bowl with the parsnips.
  4. Cook Zucchini: Add the zucchini slices briefly to the hot stock and cook for about 1 minute. Remove and add to the vegetable mixture bowl.
  5. Cook Quinoa: Add quinoa to the simmering vegetable stock, bring to a boil, and cook for about 5 minutes until al dente. Drain the quinoa and combine it with the vegetables in the bowl. The flavorful broth can be stored for future use.
  6. Combine Vegetables and Seasoning: Add diced red plum tomatoes, Herbs de Provence, and Roquefort cheese to the cooked vegetables and quinoa. Stir thoroughly until the cheese is evenly blended into the mixture.
  7. Prepare Eggs: Whisk the eggs in a small bowl until yolks and whites are fully combined. Gently fold the eggs into the vegetable and quinoa mixture.
  8. Cook Frittata on Stovetop: Grease the bottom of a 10-inch ovenproof nonstick frying pan with 1 teaspoon of butter and heat over medium heat until the butter is frothy. Lower the heat to medium-low and pour in the frittata mixture. Cook for a few minutes until the edges begin to set.
  9. Finish Cooking in Oven: Transfer the pan to the preheated oven and bake until the frittata is cooked to your desired doneness; leaving it slightly runny will result in a velvety texture.
  10. Serve: Invert the frittata onto a plate by flipping the pan and plate together. Optionally brush the top with melted butter and serve warm with toast.

Notes

  • The vegetable stock used throughout cooking becomes enriched with nutrients and flavors, so consider saving it for soups or sauces.
  • Adjust the cooking time in the oven based on your preferred frittata consistency—less time for a creamier texture, longer for firmer.
  • You can substitute blue cheese with feta or goat cheese if preferred.
  • This recipe is suitable for vegetarians but contains dairy and eggs.
  • Use a nonstick ovenproof skillet to make transferring the frittata easier.

Keywords: vegetable frittata, quinoa, blue cheese, healthy breakfast, brunch recipe, oven frittata, vegetarian frittata

Find it online: https://epicrecipebox.com/vegetable-quinoa-frittata-recipe/