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Quinoa Frittata

February 13, 2013 by jessfuel 12 Comments

Quinoa Frittata

Alright. It’s been a crazy few weeks, so let’s back up a bit. A little over 2 weeks ago, we were peacefully planning for Nick’s family to come visit, for his formal winging ceremony. He completed his last flight of flight school and got his “soft” wings. As Navy tradition dictates, I got to spray him with a big fire hose!

Winging1

But it kind of backfired and I ended up getting sprayed too. Fail. At least it’s 60 degrees in January in Mississippi.

Winging2

A day or two later, we found out we were moving to California. It was our first choice, so we were super excited. Then the next day, we found out we had to move in FOUR days. Yes, four. It was a Thursday, Nick’s family was arriving that day and the next, and we had to be packed up and ready to go by Monday. Great.

Hey, family! Welcome to Mississippi. Please help us pack.

Somewhere in the middle of the craziness, Nick officially got his Navy wings. Hooray!

Winging3

Luckily, we had this super yummy, very protein-packed frittata to power us all through the weekend. It’s full of ham and spinach and lots of cheesy goodness. The quinoa adds extra protein and some great texture. Once we’re settled in our new house, I’ll definitely be making this again!

Quinoa Frittata

  • 1/4 cup dry quinoa
  • 1/2 cup water
  • 4 eggs
  • 3/4 cup diced ham
  • 1 cup cottage cheese
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 1 1/2 cups shredded sharp cheddar cheese

Bring the quinoa and water to a boil in a medium pot. Cover, reduce to a simmer and cook for 10 minutes. Remove from heat, fluff with a fork and cool.

Preheat the oven t0 350 degrees. Spray a 9-inch pie plate with nonstick spray.

Beat the eggs in a large bowl. Stir in the remaining ingredients and pour the mixture into the pie plate.

QuinoaFrittata1   QuinoaFrittata2

Bake 5o minutes, until the center is set and the edges are golden brown. Let cool 10 minutes before cutting.

Quinoa Frittata

More of our adventure to come…

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Filed Under: Breakfast Tagged With: breakfast, eggs, quinoa

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Comments

  1. nicole @ I am a Honey Bee says

    February 14, 2013 at 3:04 pm

    holy crap! 4 days!!! I don’t think I could pack in 4 days. wow. can’t wait to hear more about CA

    Reply
  2. katie says

    July 30, 2015 at 11:05 am

    hi, just discovered your site & love all the recipes! wondering how you would sub fresh spinach in this recipe without it leaving the frittata too soggy? would you recommend sauteeing and draining it?

    Reply
    • jessfuel says

      August 4, 2015 at 11:12 am

      Hi Katie! You could definitely use sauteed fresh spinach. I would just lightly drain it, you shouldn’t need to squeeze it out. The quinoa soaks up a ton of moisture so it should be just fine!

      Reply
      • vabva says

        December 12, 2015 at 12:24 pm

        In your opinion, do you think it would last in the fridge and reheat well covered in the microwave for 5 days? I’m thinking of making this Sunday night to eat for breakfast throughout the week. Thank you!

        Reply
        • jessfuel says

          December 12, 2015 at 6:47 pm

          Yes, it does!! I always make it for the week and it’s GREAT reheated in the microwave!

          Reply
  3. Cheryl Hunt says

    August 1, 2016 at 11:11 am

    I really do not like cottage cheese. Is there anything else I can substitute?

    Reply

Trackbacks

  1. Happy Holidays! | Flying on Jess Fuel says:
    December 23, 2013 at 5:32 pm

    […] In February, Nick finally earned his Navy wings! […]

    Reply
  2. Harvest Fridays – Fall is here! | Flying on Jess Fuel says:
    October 2, 2014 at 7:55 pm

    […] for a box of frozen spinach, I can sub in the chard instead! I used my frozen chard packs in this Quinoa Frittata about 6 times this summer! (It’s one of Nick’s favorite […]

    Reply
  3. Gluten-Free Banana Nut Muffins | Flying on Jess Fuel says:
    February 27, 2015 at 10:02 am

    […] to catch up on this week when I got home. Breakfast was the first order of business. Along with a Quinoa Frittata, I made another batch of coconut flour muffins, this time Banana Nut. I’m so loving coconut […]

    Reply
  4. Spinach and Red Pepper Mini Frittatas | Flying on Jess Fuel says:
    April 10, 2015 at 6:55 pm

    […] made at least fifteen batches of Homemade Freezer Breakfast Sandwiches and probably eight to ten Quinoa Frittatas. They’re both my easy go-to’s. And poor Nick is probably really sick of them. […]

    Reply
  5. Homemade Freezer Breakfast Sandwiches | Flying on Jess Fuel says:
    July 29, 2015 at 12:01 pm

    […] Quinoa Frittata […]

    Reply
  6. Harvest Fridays – A Garden Makeover | Flying on Jess Fuel says:
    December 14, 2015 at 8:04 am

    […] froze them. I’ll use them in any recipe that calls for frozen spinach! I make a ton of these Quinoa Frittatas for Nick for breakfast, so I’m always using frozen […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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