Wednesday, November 9, 2011

Quinoa Vegie Frittata

Now that was quite a break, wasn't it?  I've been in New Zealand, then to USA (NY, NJ, DC and LA).  Home in Melbourne now... just in time for summer.  Speaking of which, I tried adding quinoa to a regular frittata recipe tonight and it was a hit - for a quick, easy high-protein-low-calorie supper, give this a go:

1 cup green vegies (anything that cooks like broccoli, spinach, peas, etc)
1 cup mixed vegies (other colours - carrots, peppers, cauliflower, zucchini, etc)
1/2 cup raw quinoa
1 stock cube (I use Massel vegie stock because it's low salt and gluten-free)
1 1/2 cups water
4 eggs
1 tablespoon olive oil
grated parmesan to taste

In a large saucepan, bring water to the boil and stir in the stock cube.  Add the quinoa, stir for a few minutes, then add the chopped vegies.  Reduce heat and simmer until all the liquid has reduced (about 8 minutes), stirring frequently.

In a mixing bowl, beat the eggs and set aside.  Grease a large frying pan with the olive oil.  Once the vegie mixture is ready, stir it through the beaten eggs and pour into the frying pan.  Return to medium heat on the stove until the mixture is firm (you can see it is lightly brown on the bottom when it's ready).

Sprinkle with parmesan and place the pan under a hot grill for a few minutes, until browning on top.  Use a plastic utensil to slice and serve with a simple salad.

Bon apetite! mb