Quinoa Zuchini Tomatoe Frittata

Ingredients

• Egg white

  Raw, fresh eggs

  10 egg white (separated from yolk) or 400g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Garlic

  Raw

  2 clove or 6g

• Sun-dried tomatoes

  50g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

• Quinoa

  Uncooked

  ½ cup or 85g

Directions

1. Rinse the quinoa, then cook according to package directions until tender; drain any excess water and let cool slightly.
2. Warm a large oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and sauté the garlic until fragrant, about 1 minute. Stir in the sun-dried tomatoes, then add the zucchini and 1/2 teaspoon salt; cook, stirring, until the zucchini softens and browns in spots, 5–6 minutes. Off the heat, fold in the basil.
3. Transfer the zucchini mixture to a large bowl. Splash 1/4 cup water into the hot skillet and scrape up any browned bits; pour off liquid and wipe the pan dry.
4. To the bowl, add the cooked quinoa, egg whites, and Parmesan; season with black pepper to taste and stir to combine.
5. Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Pour in the egg mixture and smooth the top.
6. Stovetop option: Cook over medium heat until mostly set, 10–12 minutes. Invert onto a plate, then slide back into the pan to finish cooking until the center is just set, 6–8 minutes more.
7. Oven option: Preheat the oven to 400°F. Cover the skillet with foil and bake until the eggs are set but not dry, 20–25 minutes.
8. Let rest 5 minutes. Serve warm, at room temperature, or chilled.