Frittatas are an easy breakfast that you can pack full of nutritious veggies but what is often missing is a source of fiber or carbohydrate. This can create the urge to pair a healthful egg dish with a not-so-healthful baked good on the side. Well, this Quinoa Frittata gives both a balanced protein source with the addition of fiber from white quinoa. Caramelized onions, creamy butternut squash, kale, and thyme make this great for a wintertime breakfast or brunch.
Quinoa Frittata with Butternut Squash & Caramelized Onions
- 6 pasture-raised eggs
- ¼ cup organic coconut milk or other milk of choice
- 1 tsp sea salt
- ½ tsp ground pepper
- 1 medium sweet or white onion, sliced
- 1 cup butternut squash, cubed small
- 4 leaves large kale, chopped
- 2 sprigs fresh thyme
- 2 cloves garlic, chopped
- 1 cup white quinoa
- Chosen Foods Avocado Oil for sautéing
- For garnish: organic coconut cream or sour cream as desired
Add the eggs, coconut milk, sea salt, and ground pepper to a bowl and whisk well. Set aside. Preheat the oven to 425°F.
Heat a large cast iron skillet or nonstick pan over medium heat. Add a bit of Pure Avocado Oil and the sliced onion. Sprinkle with sea salt and pepper and stir. Sauté until the onion has shrunk in size and is caramelized on all sides, about 10 minutes. Add the cubed butternut squash and continue to sauté until browned, about another 10 minutes. Add the kale leaves, thyme leaves, garlic, and cooked quinoa. Stir until the kale has wilted, about 2 minutes.
Smooth the veggies and quinoa out in an even layer in the pan and pour the reserved egg mix over the top. Turn the heat to medium high and cook until the egg starts to set on the edges of the pan. Move the pan to the preheated oven and cook for 10-15 minutes, or until golden brown on top. Garnish with coconut cream or sour cream and serve immediately.