I like to make this when I have leftover quinoa in my fridge. This recipe provides instructions on making it without leftovers.
I try to refrain from putting cheese on everything even if it’s alternative cheese. Olives are the “cheese” here. While eating this frittata, I look forward to those little salty bits throughout the egg.
Serves 1 hungry person or 2 as an accompaniment to other breakfast foods
1 teaspoon organic butter
1 stalk celery
¼ cup chopped onion
2 tablespoons quinoa, rinsed well
1/2 cup filtered water
4 egg whites (1/2 cup)
4 kalamata olives
Pinch sea salt
Freshly ground pepper
Handful parsley, roughly chopped
Coat a small oven-safe skillet with cooking spray; place over medium heat. Melt butter in pan; add the quinoa, celery, and onions; stir and cook until vegetables have sweated out their liquids, about 5 minutes. Add water to the pan; cover and cook for 10 minutes. Quinoa shoud be done.
Whisk the egg and whites in a small bowl; Push veggies to the center of the pan and coat the outer edges of the pan with more cooking spray; pour mixture into the pan. Allow eggs to set for a few minutes—outer edges should look cooked as well as a portion of the middle. Put the olives and the parsley on top of the frittata.
Preheat oven broiler. Transfer pan to the oven for finish cooking, 1 minute. Use a potholder to remove frittata from the oven. Cut in half to share and slide onto serving dishes with a spatula.
Notes: For a larger frittata, double this recipe, and use a medium oven-safe skillet; Cut into thirds for bigger appetites or into quarters. Serves 2-4