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Recipe

Quinoa, Red Pepper, and Kale Frittata

Servings: 6

This savory, colorful vegetarian main dish makes the most of leftover quinoa.

Ingredients

  • 8 large eggs
  • 1/2 cup milk (any kind), half-and-half, or water
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil
  • 1 medium red onion, coarsely chopped
  • 1 medium red bell pepper, coarsely chopped
  • 1 bunch lacinato kale, stemmed and coarsely chopped (about 5 cups)
  • 1 cup cooked quinoa
  • 1 cup grated medium-sharp Cheddar

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 270
  • Sodium (mg): 470
  • Carbohydrates (g): 13
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 16

Preparation

  • In a large bowl, whisk the eggs and milk with 1 tsp. salt and 1/4 tsp. pepper until well combined. Set aside.
  • Heat the oil in a large oven-safe nonstick skillet over medium heat. Add the onion, bell pepper, 1/4 tsp. salt, and a pinch of black pepper. Cook until the vegetables have softened, about 4 minutes. Add the kale in batches, waiting until each batch wilts before adding more, and cook until tender, about 6 minutes more. Reduce the heat to low, add the quinoa, and stir to combine.
  • Pour in the egg mixture, and cook until the edges are set, about 10 minutes. Meanwhile, heat the broiler. When the egg puffs up on the edges and the center begins to set, sprinkle the cheese evenly over the top. Place under the broiler until the center is risen and the cheese is lightly golden-brown, about 4 minutes. Serve.

Reviews

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Reviews (3 reviews)

  • user-3581472 | 04/17/2020

    I made this for some friends and we all loved it, even my meat eating husband! I followed the recipe fairly closely and found the egg amount was fine - I did use some random cheeses we had in the fridge and it was delish! We loved it!

  • MrClean | 03/29/2020

    Very good! I used Swiss Chard instead of kale, and yellow onion instead of red. I also used 2 fewer eggs because we were short on eggs but I wouldn't do that again -- I think the egg quantity given is the right amount.

  • Victoria20 | 03/27/2020

    I just made this frittata for lunch and it is fantastic. Simple and healthy. I reduced the cheese by half and topped with chopped parsley, but otherwise followed the recipe. I will definitely be making this again!

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