Asparagus, Quinoa and Goat Cheese Frittata Recipe
Active time: 30 minutes
Total time: 1 hour
Preheat oven to 425°. In a small saucepan, bring ½ cup water to a boil. Stir in quinoa, cover, and cook over low heat until water is absorbed and quinoa is tender, about 10 minutes. Let cool. (You'll have ½ cup cooked quinoa.)
In a large bowl, whisk together eggs, milk, Parmesan, salt, and pepper until combined. Whisk in cooked quinoa and set aside.
In a 10" nonstick, ovenproof skillet, heat olive oil over medium heat. Add asparagus and shallot and cook 5 minutes. Add spinach and cover for 2 minutes. Uncover and stir until spinach has completely wilted, about 2 minutes.
Pour egg mixture over vegetables and stir gently with a wooden spoon for 1 minute. Cover and cook 3 minutes more. Uncover and scatter goat cheese over top.
Place skillet in oven until eggs are cooked through, about 10 minutes. Slide frittata onto a platter and allow to cool for a few minutes. Serve warm or at room temperature.