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CLINTON KELLY Quinoa Frittata

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Use your quinoa in a different way – like in this frittata!


1 tablespoon olive oil
1 tablespoon butter
1 medium leek, whites and green parts only (root ends trimmed, cut in half lengthwise and sliced)
1 cup sliced cremini mushrooms
1 cup broccoli (cut into small florets)
5 eggs
1/4 cup whole milk
1/3 cup Parmigiano-Reggianno (plus more for garnish)
2 cups cooked quinoa
salt and freshly ground black pepper

Preheat oven to broil.
Add the olive oil and butter to the nonstick pan over medium high heat. When the butter has melted, add the leeks and cook until they begin to soften, about 2-3 minutes. Add the mushrooms and cook for a few minutes more allowing the mushrooms to brown. Stir in the broccoli florets and cook for 2 more minutes.
While the vegetables are cooking, whisk together the eggs, milk, Parmigianino and quinoa in a large mixing bowl. Season with salt and pepper. Pour egg quinoa mixture over the vegetables and stir, allowing the egg mixture to slightly scramble. Once it is almost set, remove from heat. Broil on high for 2-3 minutes until crispy and golden. Remove from oven and slice into wedges and serve immediately.
– Use your leftover vegetables from dinner the night before as the filling for the frittata.
– Be sure to clean the leeks well before cooking.
– Use a dinner plate to flip the hash brown out of the pan and then slide it back in to cook on the other side.

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