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Lentil-Quinoa Frittata Bars
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 12 1x
Description
A frittata is an Italian omelet in which the filling ingredients are mixed with the beaten eggs and the mixture is baked or broiled until set. Don’t relegate it to the land of brunches: make it ahead, let it cool, then store it in the refrigerator for weekday frittata bars on the go.
Ingredients
- 6 large eggs
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 tsp extra virgin olive oil
- 1 cup chopped green onions
- 1–1/4 cups cooked quinoa (see below), cooled
- 1 cup cooked lentils (I love canned lentils!)
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F (180°C). Spray an 8-inch (20 cm) square baking dish, with nonstick cooking spray (preferably olive oil)
- In a large bowl, beat eggs, salt and pepper until blended. Set aside.
- In a large skillet, heat oil over medium-high heat. Add green onions; cook, stirring, for 3 to 4 minutes or until softened. Stir in quinoa and lentils and cook, stirring, for 1 minute.
- Spread quinoa mixture in prepared baking dish and pour egg mixture over top. Sprinkle with cheese.
- Bake in preheated oven for 23 to 28 minutes or until golden and set. Let cool on a wire rack for at least 10 minutes before cutting into bars. Serve warm or let cool completely.
Notes
Cooked Quinoa:
To prepare 1-1/2 cups of cooked quinoa, combine 1/2 cup quinoa and 1 cup water in a small saucepan . Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 2 to 3 minutes. Transfer to a bowl, fluff with a fork, and cool completely for use in the cookies.
- Category: egg dish, breakfast, lunch, dinner
Hi Camilla,
Any idea of what I could use instead of eggs? I’m not too keen on tofu either. Thank you.
Hmmm… I am not sure what you could use in place of eggs or tofu to bind it together and also create a creamy texture. I am a big fan of chickpea flour, which can be used as an egg replacer (google for the basic ratio) . You might be able to play around with that to create a yummy bar!
Would this recipe work with just egg whites as well?
Love dishes like this that I can make ahead and then warm up during the week. Since I loved your lemony lentil quinoa salad, I’m sure this will be another winner.
Antioxidant Foods
I made these this weekend–loved them! And had one this morning–rewarmed slightly as you directed and it was awesome! Katie C.
Funny, they don’t see like they would be good cold but I’m willing to give it a shot. They have all the ingredients that I love! Enjoy the clean pantry!