Description
Quinoa Frittata with Roasted Red Peppers and Manchego is a colorful, protein-packed dish that will delight your taste buds. This easy-to-make frittata combines fluffy quinoa, sweet roasted red peppers, and creamy manchego cheese for a delicious meal perfect for brunch or dinner. Bursting with flavor and nutrients, it’s not just a dish; it’s a celebration of easy cooking and good company.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup roasted red peppers, diced
- 1 cup manchego cheese, shredded
- 6 large eggs
- 1 cup fresh spinach
- 1 medium onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease an oven-safe skillet with olive oil.
- Sauté diced onion in the skillet over medium heat until translucent (about 5 minutes). Add roasted red peppers and spinach; cook until spinach wilts.
- In a bowl, whisk together eggs, salt, and pepper. Stir in cooked quinoa and half of the manchego cheese.
- Pour the egg-quinoa mixture over the sautéed veggies in the skillet. Top with remaining manchego cheese.
- Bake for 25-30 minutes until puffed and golden brown. Let cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg