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.
- 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
- 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.
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