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Quinoa-Mushroom Frittata With Fresh Herbs

By Drew Ramsey, M.D.

3.2

(7)

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Photo by Ellen Silverman

Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with the fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!

Recipe information

  • Yield

    Serves 6

Ingredients

3/4 cup uncooked quinoa (or 1 1/2 cups cooked)
6 large pasture-raised eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives or tarragon
1 teaspoon minced fresh thyme leaves
1/4 teaspoon freshly ground black pepper
4 green onions or garlic scapes, thinly sliced
1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced
Olive oil
1/4 cup assorted pitted olives, whole or chopped

Preparation

  1. Step 1

    Cook the quinoa according to the package instructions. Set aside.

    Step 2

    In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.

    Step 3

    Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.

    Step 4

    Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.

    Step 5

    Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.

Nutrition Per Serving

232 Calories
13g Protein
14g Carbohydrates
14g Fat (6g Saturated)
295mg Cholesterol
2g Sugars
2g Fiber
409mg Sodium
Selenium = 65%
Vitamin K = 51%
B12 = 39%
Choline = 35%
Zinc = 33%
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From Eat Complete © 2016 by Drew Ramsey, MD. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
TagsFrittataEggBasilHerbs & SpicesMaitake MushroomMushroomVegetableShiitake MushroomChanterelle MushroomQuinoaRice & GrainsMainBrunchGluten FreeNut FreeEasyQuickBroilCookbooksHarper Collins

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