Quinoa Veggie & Olive Frittata

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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

1 egg

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

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About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us, and how to prepare foods the best way possible, and my desire to get others in shape.
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