Broccoli Quinoa Frittata
Riced broccoli and quinoa add extra dimension to a classic cheese frittata. Served with a simple green salad with fresh herbs, this frittata is an easy and impressive option for brunch or dinner.
3/4 cup grated Gruyere or Swiss cheese (about 3 oz.), divided
1/3 cup grated Parmesan cheese (about 1 oz.)
1/2 cup coarsely chopped fresh mixed herbs, such as parsley, dill and chives, divided
Salt and black pepper
1 package (10 oz.) Del Monte® Veggieful® Riced Broccoli Unseasoned
4 Tbsp. olive oil, divided
Juice of 1/2 lemon (about 1 Tbsp.)
6 cups spring mix or other salad greens
Preheat oven to 400°F. Whisk together eggs, 1/2 cup Gruyere, Parmesan, ¼ cup herbs, ½ tsp. salt, and a pinch of pepper
Massage the bag of frozen riced vegetables gently to break up clusters. Heat 2 Tbsp. olive oil in an oven-proof 10-inch skillet. Add riced vegetables while still frozen and cook until hot all the way through, about 6 minutes. Pour egg mixture over the vegetables, stir once gently, and remove from heat. Top with remaining ¼ cup Gruyere and bake until the edges are firm and center is center is set but still slightly wiggly, 12 to 14 minutes. Let cool in the skillet for 10 minutes.
In a bowl, mix remaining 2 Tbsp. oil with lemon juice and pinches of salt and pepper. Add lettuce and remaining ¼ cup herbs and toss to combine. Run a butter knife around the edges of the frittata to loosen from the pan, then cut into 4 wedges. Serve each wedge with salad on top.