Ham & Spinach Quinoa Frittata
with fontina & sharp cheddar cheeses
This is what happens when you’ve cooked up some quinoa for a quinoa chocolate cake for your (belated) birthday (gift to yourself because being sick on your birthday SUCKED), but you find yourself hungry right in the middle of cooking the quinoa and you realize that you have plenty of quinoa left for something ELSE wonderful.
Oh wait! … but the oven is full of cake (andor other baked goodies) and you only have use of the stovetop. That’s when your cast iron skillet and stovetop comes in handy. Good thing I had some good ham and cheeses on hand and spinach in the freezer.
Quinoa is one of those “health foods” that is high in protein, high in fiber, gluten free (but watch out for the cross contamination if you’re sensitive) yet nutty tasting, with a lovely texture and when you eat it, it just makes your body feel GOOD, from your toes to your nose. Fill it in with eggs and lean ham, good cheeses and healthy spinach, and yeah, my body was singing after I ate this. I think this simple frittata would make an awesome “breakfast for dinner” or “brunch” option.
- 1 cup chopped lean ham
- 1 cup frozen spinach
- 3 eggs
- Red Robin Seasoning (or your favorite seasoned salt) & fresh ground pepper
- 1 1/2 cups cooked quinoa
- 1/2 cup fontina cheese, cut into small cubes
- 1/2 cup shredded sharp cheddar cheese
- Chop the ham up into little chunks and set aside. Put the spinach in a medium mixing bowl and put it in the microwave. Microwave on high for about 1 minute. Stir. If there are big chunks left still frozen, microwave another 30 seconds. Otherwise if only small bits of cold-ness remain, stir and set aside.
- In a small bowl, whisk the eggs till well beaten, then sprinkle with Red Robin Seasoning and fresh ground pepper. Whisk again briefly to mix in the seasonings.
- Mix the ham and quinoa with the spinach, then add the eggs and stir till well mixed.
- Lightly butter or spray your cooking skillet with cooking spray, then pour in the quinoa mixture. Top with fontina and cheddar.
- Cook stovetop on medium low for about 10 - 15 minutes or until the eggs are set and the cheese is melted. Cut into wedges and enjoy!
If you need this to be gluten free, make sure you are using quinoa that is marked gluten free. Much of the quinoa is processed in facilities that process wheat and it gets cross contaminated.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Sweet & Savoury Sunday, Tuesday’s Table, Talking over the Fence Tuesday, Treasure Box Tuesday, Wine’d Down Wednesday, Wonderfully Creative Wednesday, Real Food Friday, Gluten Free Friday and Hearth & Soul Bloghop.