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Quinoa Chard Frittata with Balsamic Onions

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: breakfast
  • Method: oven
  • Cuisine: international

Description

Whether you’re looking for a solid weekend breakfast or a meal that can feed your holiday house guest, a frittata is the perfect go-to. It can easily be adapted to use whatever you have on hand including herbs, vegetables, grains, and plenty of cheese.


Ingredients

Quinoa

½ cup Bob’s Red Mill Quinoa

1 cup vegetable broth

Pinch of Salt

Onions

1 large yellow onion

2 tablespoons olive oil

¼ teaspoon sea salt

2 tablespoons balsamic vinegar

4 cups shredded chard

Frittata

6 large eggs

3 tablespoons heavy cream

¼ teaspoon salt

¼ teaspoon black pepper


Instructions

  • Combine quinoa, vegetable broth, and salt in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 12 to 13 minutes. After that time, remove the pan from the heat and let steam until ready to use. Alternatively, use about 1 cup leftover quinoa if you have that available.  
  • To make onions, cut into ⅛” thick half circles. Heat over low the olive oil in a skillet. Place sliced onions in skillet and cook until they begin to brown, 10-15 minutes. Once onions are cooked, stir in balsamic vinegar and continue to cook until vinegar reduces down, about 5 minutes. Stir in the chard and continue to cook until wilted, another 5 minutes or so.
  • Preheat oven to 400˚F. While the onions are cooking, combine the eggs, cream, salt, and pepper in a bowl. Whisk well to combine.
  • When the chard is cooked down, pour the eggs over the mixture and stir. Let cook for a couple minutes, just to let the bottom set. Sprinkle with the feta
  • Transfer the frittata to the oven and bake for 12 to 15 minutes. The frittata should be puffed and browning.

Notes

Prep ahead: Precook the quinoa and onions ahead of time. Then day-of, cook the chard and add the onions/quinoa before adding the egg mixture.


Nutrition

  • Serving Size: 1/4 of the frittata
  • Calories: 330
  • Sugar: 2.7
  • Sodium: 619
  • Fat: 21.9
  • Saturated Fat: 6.4
  • Carbohydrates: 19.8
  • Fiber: 2.5
  • Protein: 13.7
  • Cholesterol: 291

Keywords: chard frittata, vegetarian frittata