Make Ahead

Herb, Feta, and Quinoa-Filled Frittata

September 23, 2014
1 Ratings
Photo by James Ransom
  • Serves 2 with leftovers for 1
Author Notes

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

What You'll Need
  • 4 eggs or 3 whole eggs and 2 whites
  • 1/2 cup cooked quinoa
  • Small pinch of freshly grated nutmeg
  • 3 tablespoons fresh bread crumbs
  • 2 teaspoons butter, melted
  • Olive oil for the pan
  • 1 medium shallot, thickly sliced lengthwise
  • 1 tablespoon chopped fresh herbs, like marjoram and thyme, or oregano and basil, or rosemary and sage, etc.
  • 2 tablespoons coarsely chopped or torn Italian parsley leaves
  • 1 to 2 tablespoons crumbled feta cheese, to taste (or any other similar cheese)
  • 1 tablespoon finely grated Parmigiano Reggiano, Pecorino Romano, or Asiago
  • Salt
  • Freshly ground pepper
  1. 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.)
  2. Turn on broiler.
  3. Beat the eggs with the quinoa. Add the nutmeg, a pinch of salt, and freshly ground pepper to taste.
  4. 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.
  5. 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.
  6. 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.
  7. Enjoy!! ;o) This also tastes great at room temperature.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • healthierkitchen
  • coffeefoodwrite
  • AntoniaJames

Recipe by: AntoniaJames

See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;o)

7 Reviews

heatheranne March 14, 2016
I never really thought about putting grains (I know, quinoa isn't a grain) in fritatta before...but Italians put leftover pasta in, so why not?!
LeBec F. April 25, 2015
aj, this is terrific. Congrats on this CP round too. I knew i put that package of red quinoa on my kitchen island- front and center- for a reason--and your recipe is IT! th you.
AntoniaJames April 27, 2015
Thank you so much, LBF. ;o)
healthierkitchen November 18, 2014
how did I miss this? Glad they've featured it in the menu today!
AntoniaJames November 18, 2014
Thanks, HK!! This is just a template, of course. ;o)
coffeefoodwrite October 10, 2014
This looks delicious! Can't wait to try...
AntoniaJames November 18, 2014
Thanks so much, belatedly. I hope you do try it. ;o)