This recipe is a cross between a frittata and pepperoni pizza with a little quinoa snuck in for an added fiber boost. Serve with a green salad for a complete meal.

Source: Parents Magazine

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Servings:
6
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Ingredients

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Directions

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  • Beat the eggs,egg whites, salt and pepper in a medium bowl.

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  • Heat the oil in a large, heavy non-stick skillet over medium-high heat. Add the butter, and swirl until the butter is melted and coats the bottom of the skillet. Pour the egg mixture into the skillet, and let it cook undisturbed until it starts to turn opaque along the edges, 45 to 90 seconds. Pull the edges of cooked egg toward the center of the omelet with a spatula and allow the uncooked egg to flow onto the surface of the hot pan, tilting to distribute the egg evenly.

  • When the egg holds together in one solid mass, layer the quinoa over the egg, and press into the surface of the egg with the spatula. Pull the edge of the egg back from an edge and drizzle 1 tablespoon water between the egg and the skillet. Immediately cover the pan to trap the ensuing frenzy of steam, reduce heat to medium-low, and cook until the steam cooks the surface of the egg and it is no longer wet on top, 1 to 2 minutes.

  • Spread the sauce and mozzarella over the top of the quinoa and dot with the pepperoni. Drizzle the remaining 1 tablespoon water between the edge of the frittata and the skillet, cover and cook until the cheese is melted, 1 minute longer. Cut into wedges and serve.

Tips

To cook Quinoa: Bring 2 parts water to a simmer in a heavy-bottomed saucepan over high heat. Add 1 part quinoa, return to a simmer, cover, reduce heat to low to maintain a gentle simmer, and cook until the water has been absorbed and the quinoa is tender, 15 to 20 minutes. 1 cup dry quinoa equals 3 cups cooked quinoa.

Nutrition Facts

194 calories; fat 11g; cholesterol 143mg; saturated fat 4g; carbohydrates 10g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 13g; vitamin a 520.4IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 35.3mcg; vitamin b12 0.5mcg; sodium 468mg; potassium 256mg; calcium 181mg; iron 1.4mg.
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