Quinoa Veggie Frittata

Serves: 10-12|Prep: 10 minCook: 15 min

This Quinoa Veggie Frittata is super easy to make and the perfect high-protein, veggie dense lunch for a family brunch or picnic. I love how versatile the recipe is – working seamlessly with your choice of veggies and dairy free if desired. My kids love being able to take a square and keep running or playing and I love that it’s a nutritious option that sustains them well.

Ingredients

Method

1 tbs olive oil
1 leek, finely chopped
1 zucchini, finely grated
1 carrot, finely grated
2 tbs sundried tomatoes
1 cup quinoa, cooked
6 eggs
2 tbs milk of choice
110g Goat’s cheese, crumbled
Sea salt and pepper, to taste

1.	Preheat oven to 200C and line a 20x30cm baking dish with baking paper.
2.	Heat oil in a large frying pan and sauté leek for 2-3 mins.
3.	Add zucchini, carrot and tomatoes and cook for another 2-3 mins. Transfer mixture to the baking dish along with the quinoa.
4.	In a smaller bowl combine eggs with milk, Goat’s cheese and seasonings.
5.	Pour egg mix on top of veggie quinoa mix and bake in oven for 15 mins.
6.	Allow to cool slightly, then slice into squares.

Tip:

Tip: For a dairy-free version swap the goat’s cheese for half a cup of coconut cream. If your child does not like texture, blend the veggies before adding to the baking dish. Optional add ins: fresh herbs, spinach, gouda cheese, smoked salmon, leftover chicken. Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.