Vegetable Frittata With Quinoa Spread

Try this protein-rich quinoa frittata. Quinoa contains essential amino acids, but doesn't have the cholesterol found in animal proteins that can trigger silent reflux.

1 cup parsnips (peeled and diced)
1 cup cauliflower (broken into florets)
1 cup zucchini
1/2 cup red plum tomato (cored and diced)
1/2 cup quinoa
4 eggs
2 tsp Herbs de Provence
2 tsp Roquefort (or other blue cheese)
2 cups chicken stock or vegetable stock

Heat the oven to 375°F.

Pour the chicken stock in a saucepan and add the parsnips. When parsnips are thoroughly cooked, remove them and reserve the stock. Add the cauliflower to the stock and cook thoroughly. Remove cauliflower and reserve the stock. Add the zucchini to the stock and cook thoroughly before removing.

Heat the stock again and add the quinoa. Bring to a boil and cook about 5 minutes or until al dente. Remove the quinoa from the stock.

Place all of the cooked vegetables, quinoa, diced tomato, herbs, and Roquefort in a large bowl. Mix until the cheese combines completely with the other ingredients.

In a small bowl, whisk the eggs with a fork until whites and yolks are mixed.

Add the eggs to the vegetable mixture and stir gently.

Rub 1 tsp of butter on the bottom of a 10-inch non-stick ovenproof pan (or coat with a non-stick spray). Heat the pan on the stovetop. When the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes and finish in the oven until done to your taste. (I like them slightly runny for the velvety texture.)

Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together. You can brush the top of the frittata with melted butter and serve with toast.