This is one of my all-time favorite options when I need to pull dinner together quickly, from staples on hand, and it also provides outstanding leftovers for lunch. It tastes great at room temperature, making it perfect for a basket supper or lunch outside. If you’re serving with toast, you can skip the buttered bread crumbs. Either way . . . enjoy! ;o) —AntoniaJames
Test Kitchen Notes
This frittata was just delicious and a great way to pull together leftover grains or pantry items quickly. I used cotija and panko in lieu of feta and breadcrumbs and chose tarragon and thyme for the herbs -- it was a great combination. It seems hard to go wrong with any grain/cheese/herb choice. The quinoa gave some nice chew to the dish, and the crunchy breadcrumbs were a perfect topper. I think the leftovers would taste especially great with a dollop of something like marinara sauce, salsa, or yogurt the next day. —savorthis
2 with leftovers for 1
eggs or 3 whole eggs and 2 whites
Small pinch of freshly grated nutmeg
fresh bread crumbs
Olive oil for the pan
medium shallot, thickly sliced lengthwise
chopped fresh herbs, like marjoram and thyme, or oregano and basil, or rosemary and sage, etc.
coarsely chopped or torn Italian parsley leaves
1 to 2 tablespoons
crumbled feta cheese, to taste (or any other similar cheese)
finely grated Parmigiano Reggiano, Pecorino Romano, or Asiago
Crumble bread crumbs into a small bowl and drizzle the melted butter over them with a tiny pinch of salt and some freshly ground pepper. Toss gently to coat. (If your bread crumbs are a bit moist, toast them first briefly in a skillet over medium heat.)
Turn on broiler.
Beat the eggs with the quinoa. Add the nutmeg, a pinch of salt, and freshly ground pepper to taste.
On the stove, drizzle a teaspoon or two of oil into a medium-sized oven-proof skillet, and sauté the shallots over medium heat to soften, about one minute.
Still using medium heat, pour the eggs and quinoa into the skillet. Sprinkle on the herbs. Use a spatula to lift the edges, tilting the pan to allow the uncooked egg to flow into the exposed areas under the lifted edges. As soon as the eggs begin to set on the stove, remove the pan from the heat.
Sprinkle the cheeses on top. Put under the broiler for 30 seconds, remove, sprinkle on the buttered crumbs, and put back under the broiler for another 30 seconds, or until the crumbs and cheese are nicely browned.
Enjoy!! ;o) This also tastes great at room temperature.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)