Asparagus Quinoa Frittata

March 2018 - Lunch & Dinner

Asparagus Quinoa Frittata

This Asparagus and Quinoa Frittata from Krista Ettles has weekend brunch written all over it! Super easy to make, full of nutrition, and popping with spring flavour, plus it will make your table look amazing!

Asparagus Quinoa Frittata

Serves 6


  1. Preheat the oven to 350*
  2. In a large bowl, whisk the eggs, then stir in the quinoa, parsley, yogurt and lemon zest. Season with salt and pepper.
  3. Heat butter in an 8 inch ovenproof skillet over medium heat. Add the asparagus and cook for 1-2 minutes. Add the egg mixture and cook for 2 to 3 minutes without stirring. Break the goat cheese into small bits and add to the top of the eggs. You can also add a couple whole asparagus stalks in the middle for presentation. Place the skillet in the oven and bake for 20 minutes or until the eggs are set
  4. Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into wedges or transfer to a serving plate and cut at the table.
  5. Serve immediately or at room temperature.

Follow Krista Ettles from @nourishednwhole for more recipe ideas and meal planning tools.

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