Quinoa & Black Bean Frittata
Prep time
Cook time
Total time
This is an easy recipe to prepare and play with. Use seasonal or on-sale vegetables. Add a lean protein, serve hot or cold, as a breakfast sandwich, on a salad or as a healthy snack. Serve with salsa or a dollop of tzatziki.
: vegetarian, fuss-free, easy, dinner, breakfast, lunch, snack, gluten free
Serves: 12
  • 1×18 inch baking pan with a 1-inch deep
  • 18 medium eggs
  • 1 cup non-fat Greek yogurt
  • 1 tablespoon dried herb or herb blend (Mrs. Dash, thyme or Italian herb blend)
  • 1½ teaspoon sea salt
  • 1 teaspoon ground pepper
  • ¾ cup cooked black beans
  • 1 cup sautéed blend of vegetables (mushrooms, red pepper, chopped spinach, swiss chard, shredded carrots, beets or beet greens)
  • 1 cup chopped onion, sautéed until tender
  • 1½ cups cooked quinoa
  • 3 cloves of garlic, chopped
  • ½ cup crumbled or shredded cheese (feta, chèvre, or monterey jack)
  1. Preheat oven to 400 degrees. Prepare baking pan with butter (even if non-stick, eggs or finicky)
  2. Combine the eggs, yogurt, herbs, salt and pepper in a large bowl using a hand-mixer or whisk.
  3. Pour the egg mixture into the pan. Sprinkle the black beans, vegetables, onion, quinoa, garlic and cheese onto the egg mixture.
  4. Bake for 25 minutes or until golden. Serve warm or chilled.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/quinoa-black-bean-frittata/