If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Today: Make eggs and cheese part of your daily diet.
Eating eggs and cheese at least once a day should be a marker of a successful human being. Not only are eggs and cheese a whole and versatile source of protein, they're also a delicious pair that makes every meal better, no matter if it's breakfast, lunch, or dinner.
And so is the case with this quinoa-filled frittata; it's hearty and filling, but remains light thanks to fresh herbs, feta, and a side of garlicky green beans. Simple but sophisticated, this meal can be thrown together in no time. So what are you waiting for?
Here's how to make it:
First, prepare the green beans by snapping off the tops. Melt butter in a skillet, add the beans, and cook them over medium-high heat until they begin to brown. Lower the flame and continue to cook, covered and stirring occasionally, for 15 to 20 more minutes, until the beans reach your desired tenderness.
Meanwhile, make the frittata: Toss breadcrumbs gently in melted butter, salt, and pepper. If your breadcrumbs are a bit moist, toast them first in a skillet over medium heat. Turn on the broiler. Beat 4 eggs with cooked quinoa, then add some nutmeg and salt and pepper to taste. Place a skillet over medium heat and sauté a sliced shallot in olive oil until soft, about 1 minute. Pour the egg mixture over the shallot and sprinkle it with the herbs. Use a spatula to lift the edges and tilt the pan a bit to allow the uncooked egg to distribute itself. As soon as the egg begins to set, remove the skillet from the heat. Sprinkle the frittata with cheese and place it under the broiler for 30 seconds; then, sprinkle it with the breadcrumbs and return it to the broiler for another 30 seconds, or until the breadcrumbs begin to brown.
Crush a clove of garlic, add it to the green beans, and sprinkle them with salt. Serve them next to a warm slice of the frittata.
Take advantage of our handy grocery list and click the recipe photos or titles to see (and save and print) the full recipes.
Serves 2, with leftover green beans
3/4 pound fresh green beans
4 eggs, or 3 whole eggs and 2 whites
1/2 cup cooked quinoa
Freshly grated nutmeg
Fresh bread crumbs
2 tablespoons butter
1 medium shallot
1 tablespoon chopped fresh herbs
Fresh Italian parsley leaves
Parmigiano Reggiano, Pecorino Romano, or Asiago cheese
1 clove garlic
You’re probably all set with olive oil, salt, and pepper. If you’re running low, add those to the list, too.
Photos by James Ransom