Vegetable Quinoa Fritatta
This delicious Vegetable Cheddar Quinoa Frittata makes a protein-packed breakfast or brunch. It is a guest favorite at Skyterra Weight Loss Spa & Fitness Resort, where it is served over fresh greens and tomatoes with warm bacon vinaigrette for a delicious complete meal.
- 1 - 1/2 cups Quinoa, cooked
- 2 tablespoons extra virgin olive oil
- 1 each red onion, small diced
- 2 each zucchini, rinsed, small diced
- 1 each yellow squash, rinsed, small diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper, ground
- 2-4 tablespoons basil, chopped
- 12 each eggs, local
- 1/2 cup whole milk, local if possible
- 3/4 cup cheddar cheese, shredded, local cheese if possible (high quality)
- Preheat oven to 350 degrees.
- Cook quinoa according to package and set aside.
- Preheat a large saute pan to medium heat. Add extra virgin olive oil followed by the red
- Cook onion for 3-4 minutes then add the zucchini and summer squash. Add the salt and
- pepper and cook for another 5-10 minutes until vegetables are soft and cooked through.
- In a medium mixing bowl, add eggs and milk and whisk until combined.
- Spray a 13 x 9 glass casserole pan with oil.
- Evenly distribute the quinoa, vegetables and basil at the bottom of the casserole pan.
- Pour the egg/milk mixture on top of vegetables and quinoa. Top with cheddar cheese.
- Bake frittata in oven for 35-40 minutes or until the center has set (doesn’t jiggle).
- Allow the frittata to rest for at least 15-20 minutes prior to slicing. You can allow it to
- rest in the oven (turn off heat). Slice the frittata into 8 portions.
Skyterra Weight Loss Spa & Fitness Resort is near Lake Toxaway, in the Blue Ridge Mountains of western North Carolina. It offers an all-inclusive weight loss and fitness program in this beautiful mountain and lake setting. Guests explore sustainable foundations of good health, sound nutrition, and mindful well-being, and enjoy daily fitness, outdoor adventures, water sports, farm-to-fork cuisine, massage, educational classes, and more. Skyterra’s chef Ken Hahn has worked in several high profile restaurants ranging from Connecticut to Asheville. With write-ups in the New York Times and Southern Living, Ken exemplars skillful precision and creativeness in the culinary arts.