Serves 4-6


  • ¼ cup quinoa, rinsed and drained

  • 7 large eggs

  • ¼ cup whole or 2 percent milk

  • 2 Tbsp. grated Parmesan

  • ½ tsp. kosher salt

  • ½ tsp. ground black pepper

  • 1½ Tbsp. olive oil

  • ½ pound asparagus, trimmed and cut into ½" pieces

  • 1 shallot, peeled and sliced into half moons

  • 6 packed cups (9 ounces) baby spinach

  • 2 ounces herb-and-garlic goat cheese


    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.


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