I hate frying eggs to order for a crowd. Truth is, I hate frying eggs, period! And scrambled always take a dive towards disaster if breakfast/brunch is delayed by even just a few minutes. Bring on the frittata – lifesaver at the big breakfast, and delicious eaten cold later in the day, too! My pick for the week is Quinoa-Mushroom Frittata with Fresh Herbs https://bit.ly/1UoDJow. #frittata #brunch #quinoa #eggs #proteinfordays #getyourprotein #breakthefast #aftergymtreat #frittatalove #quinoarecipes #selenium #weekendbrunching #highonprotein #mushroomsoneverything #healthblog #healthylife #lifestylechoices #happyweekend #itsfriday


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Quinoa-Mushroom Frittata with Fresh Herbs

Serves 6



¾ cup uncooked quinoa (or 1½ cups cooked)

6 large eggs

½ cup grated Parmesan cheese

¼ cup chopped fresh basil

2tbsp chopped fresh chives or tarragon

1tsp minced fresh thyme leaves

¼tsp freshly ground black pepper

4 spring onions, thinly sliced

1 cup sliced fresh mushrooms, brushed clean and sliced

olive oil

¼ cup assorted pitted olives, whole or chopped



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

2 In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, onions and mushrooms.

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 2-3 minutes without stirring.

4 Heat your oven on grill, with the rack in the second position from the top. Grill the frittata until the top is lightly browned and the eggs have firmed up in the centre, 3-4 minutes.

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.