It is difficult to find a veggie packed breakfast. This tasted great warm or cold and was packed with vegetables. Feel free to make adjustments and pack in more vegetables. The original recipe can be found here.
Roasted Squash and Red Onion Frittata With Quinoa
Total time: About 1 hour 15 minutes plus 10 minutes cooling time
- 2 tablespoons extra virgin olive oil
- 1/2 red onion, chopped
- 1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
- Salt and freshly ground pepper to taste
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme
- 2 ounces non-dairy Parmesan or mozzarella cheese, grated/shredded
- 3 eggs
- 1/2 cup non-dairy milk
- 1/2 cup cooked quinoa
- 1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced) How to roast butternut squash
- 1/4 cup Aleia’s Gluten Free Italian Breadcrumbs
1. Cook squash if needed. Preheat oven to 425 degrees. Oil a 2-quart baking dish or casserole dish.
2. Heat 1 tablespoon olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
3. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions, leek mixture, squash, cheese, and quinoa. Combine well. Scrape into the prepared baking dish. Sprinkle with breadcrumbs.
4. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.
Yield: Serves 6
Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The frittata will also keep for 2 to 3 days and freezes well. Reheat in a medium oven for about 20 minutes.