Quinoa Frittata with Roasted Red Peppers and Manchego: A Protein-Packed Brunch Delight
Elevate your brunch with a hearty quinoa frittata, bursting with roasted red peppers and savory Manchego cheese—nutritious, satisfying, and gluten-free.
Quinoa Frittata with Roasted Red Peppers and Manchego
Looking to upgrade your weekend brunch game? This quinoa frittata with roasted red peppers and Manchego cheese is a winning combination of taste, texture, and nutrition. Combining the wholesome crunch of quinoa with sweet, smoky roasted peppers and creamy Manchego, it’s the perfect dish to fuel your morning or impress at a midday gathering.
Why Choose Quinoa for Your Frittata?
Quinoa is not just a trendy grain—it’s a powerhouse ingredient. Gluten-free and loaded with complete protein, quinoa provides more nutrition and texture than your classic potato or bread-based breakfast bake. Its subtle nutty flavor pairs deliciously with eggs and cheese, adding structure and bite to every slice.
- Complete Protein: Contains all nine essential amino acids, making it unique among plant-based foods.
- Rich in Fiber: Aids digestion and helps with satiety, keeping you full longer.
- Gluten-Free: Ideal for those with dietary restrictions.
- Antioxidants: Offers valuable nutrients such as magnesium, iron, and B vitamins.
Recipe Overview
This frittata is perfect for a slow brunch, potluck, or a make-ahead breakfast option. Using cooked quinoa, roasted red peppers from a jar (for convenience), and deeply savory aged Manchego, you get a filling, flavorful dish that feels both elegant and accessible.
| Prep Time | Cook Time | Serves | Difficulty |
|---|---|---|---|
| 10 minutes | 25-30 minutes | 6-8 | Easy |
Core Ingredients
- Large eggs: The protein-rich base of the dish.
- Quinoa, cooked: Use white, red, or tricolor quinoa as you prefer.
- Manchego cheese, coarsely grated: Adds nutty, buttery flavor and melt.
- Roasted red peppers: Bright, sweet, and smoky, they bring both taste and color.
- Scallions: For freshness and mild onion flavor.
- Olive oil: Used for sautéing and flavor.
- Kosher salt and pepper: To taste.
Ingredients (Serves 6-8)
- 10 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 ounces (about 1 cup) cooked quinoa
- 3 ounces aged Manchego cheese (about 1 cup grated), divided
- 1 jar (12 oz) roasted red peppers, drained and roughly chopped
- 1 1/2 tablespoons olive oil
- 1 bunch scallions, thinly sliced
Instructions
- Preheat your oven: Set to 400°F (200°C).
- Beat the eggs: In a large bowl, whisk together the eggs, salt, and pepper until thoroughly combined.
- Add quinoa, Manchego, and peppers: Stir in the cooked quinoa, half of the Manchego, and the roasted red peppers into the egg mixture.
- Sauté the scallions: In a 10-inch cast-iron skillet, heat olive oil over medium heat. Add the sliced scallions and sauté for 30 seconds until fragrant and a bit softened.
- Add egg mixture: Pour the egg-quinoa mixture into the skillet, ensuring it spreads evenly. Let cook undisturbed for 3-4 minutes until the edges and bottom start to set.
- Top with remaining cheese: Sprinkle the rest of the Manchego over the top.
- Bake: Transfer the skillet to the upper third of the oven. Bake for 14-17 minutes, or until the frittata is fully set and the edges are lightly golden.
- Cool & serve: Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
Nutritional Highlights (per serving, approx.)
- Calories: 256
- Fat: 14.5g (5.5g saturated)
- Cholesterol: 279mg
- Sodium: 521mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 1g (0g added sugar)
- Protein: 14g
Tips and Tricks for the Perfect Frittata
- Use leftover quinoa: Prepare quinoa in advance or utilize leftovers for a quick assembly.
- Try homemade roasted red peppers: For deeper flavor, roast your own peppers in the oven until charred, peel, and slice.
- Alternate cheeses: If Manchego is unavailable, substitute with sharp cheddar, Gruyère, or Pecorino Romano.
- Add greens: Toss in a handful of baby spinach or chopped kale for extra nutrients and color.
- Make it dairy-free: Omit cheese or try plant-based alternatives for a dairy-free version.
What others are reading
Serving Suggestions
- Pair with a crisp side salad of arugula or mixed greens dressed with lemon and olive oil.
- Add roasted potatoes or whole-grain toast for a heartier meal.
- Serve cold or at room temperature as part of a picnic or lunchbox.
- Enjoy with chilled white wine or sparkling water with citrus slices.
Health Benefits of the Main Ingredients
| Ingredient | Key Benefits |
|---|---|
| Quinoa | Complete protein, high in fiber, rich in magnesium and iron |
| Eggs | High-quality protein, source of B vitamins, supports eye health |
| Manchego Cheese | Calcium, protein, bold flavor (use moderately for balance) |
| Roasted Red Peppers | Rich in vitamin C, antioxidants, low calorie |
| Scallions | Vitamin K, fiber, fresh flavor for fewer calories |
Recipe Variations
- Mediterranean Style: Swap Manchego for feta and add sliced black olives, sun-dried tomatoes, or fresh basil.
- Vegetable-Packed: Add sautéed zucchini, mushrooms, or spinach for more veggies.
- Spicy Kick: Mix in diced jalapeño or a dash of cayenne for heat.
- Herb-Infused: Stir in chopped parsley, dill, or chives before baking.
- Mini Frittatas: Pour mixture into muffin tins for individual servings—perfect for meal prep.
Storage and Meal Prep
- Store slices in an airtight container in the refrigerator for up to 4 days.
- Reheat pieces gently in the microwave or oven for a warm breakfast or quick lunch.
- Frittata can be frozen wrapped tightly for up to 2 months. Defrost overnight in the fridge and reheat before serving.
Frequently Asked Questions (FAQs)
Q: Can I make this frittata ahead of time?
A: Absolutely. Prepare and bake the frittata, then let it cool completely before refrigerating. Reheat individual slices as needed.
Q: Are there substitutions for quinoa?
A: Yes, you can use cooked brown rice or farro for a slightly different texture, but quinoa is recommended for its protein content and lighter feel.
Q: What other cheeses work well in this recipe?
A: Sharp cheddar, gruyère, pecorino, or goat cheese all taste wonderful and bring their own character to the dish.
Q: Can I add meat or seafood?
A: Diced ham, cooked bacon, or smoked salmon can be stirred in for extra protein and flavor.
Q: Is this frittata suitable for gluten-free diets?
A: Yes. Quinoa is naturally gluten-free, making this frittata a wholesome choice for those with gluten sensitivities.
Nutritional & Dietary Considerations
- High protein per serving, perfect for brunch or post-workout meal.
- Contains healthy fats from eggs and olive oil.
- Vegetarian-friendly (contains dairy—omit cheese for dairy-free adaptation).
- Free from gluten—no wheat or breading used.
- Rich in antioxidants and micronutrients from quinoa and red peppers.
More Brunch Inspiration
- Broccoli and Cheddar Frittata: For a green twist.
- Spinach and Feta Crustless Quiche: Wholesome and classic.
- Roasted Vegetable and Quinoa Frittata: Load up on seasonal veggies for variety.
- Egg Casserole with Sweet Potato and Kale: Another hearty, nutrient-packed option.
Smart Tips for a Successful Frittata
- Use a well-seasoned skillet: Cast-iron distributes heat evenly and gives the frittata a crisp edge.
- Don’t overbake: Remove from oven as soon as the center is just set to keep the texture moist.
- Let it rest: A short cool-down helps the frittata slice cleanly and the flavors to settle.
- Experiment with fresh herbs: Parsley, basil, or dill add beautiful color and a fresh pop.
References
- https://www.goodmoodfood.news/p/roasted-red-pepper-quinoa
- https://www.prevention.com/food-nutrition/recipes/a46253455/quinoa-frittata-with-roasted-red-peppers-and-manchego-recipe/
- https://lauraschoenfeldrd.com/roasted-vegetable-quinoa-frittata-recipe/
- https://yumyumrecipeshub.com/irresistible-quinoa-frittata-with-roasted-red-peppers/
- https://riceselect.com/recipe/quinoa-frittata
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