Quinoa Frittata with Roasted Red Peppers and Manchego: A Protein-Packed Brunch Delight
Elevate your brunch with this easy, nutritious quinoa frittata featuring roasted red peppers and Manchego cheese—a vibrant dish bursting with flavor and wholesome ingredients.
Quinoa Frittata with Roasted Red Peppers and Manchego
If you’re looking for a way to brighten up your brunch table while sneaking in extra protein and nutrients, this quinoa frittata with roasted red peppers and Manchego cheese is the perfect solution. Combining fluffy eggs, nutty quinoa, sweet roasted red peppers, and the distinctive richness of aged Manchego, this one-pan dish is as beautiful to serve as it is satisfying to eat.
Why Make a Quinoa Frittata?
Frittatas have always been a brunch favorite, but this recipe elevates the classic with the addition of quinoa—a complete plant-based protein that is naturally gluten-free. By adding quinoa, you create a dish that’s not only more filling but also nutritionally balanced, providing both fiber and sustained energy. Roasted red peppers bring a smoky sweetness and a burst of color, while Manchego, a Spanish sheep’s milk cheese, lends a tangy, nutty depth that pairs perfectly with both eggs and peppers. Whether you’re meal-prepping for the week or hosting a weekend crowd, this frittata impresses in flavor and nutrition.
Ingredients: What You’ll Need
- 10 large eggs
- Kosher salt and freshly ground black pepper
- 2 ounces cooked quinoa (about 2/3 to 3/4 cup, cooled)
- 3 ounces aged Manchego cheese, coarsely grated (about 1 cup, divided)
- 1 (12-oz) jar roasted red peppers, drained and roughly chopped
- 1 1/2 tablespoons olive oil
- 1 bunch scallions, thinly sliced
These baseline ingredients make this frittata flavorful, protein-rich, and loaded with nutrients. Feel free to adjust quantities for taste, but these ratios provide classic results.
Step-by-Step Directions: How to Make the Perfect Quinoa Frittata
- Preheat Your Oven
Set your oven to 400°F (204°C) and allow it to come up to temperature while you prep other ingredients. You’ll eventually bake the frittata to finish setting the eggs and melting the cheese. - Prepare the Egg Mixture
In a large bowl, crack all 10 eggs and whisk with 1 teaspoon kosher salt and 1/2 teaspoon pepper until smooth and slightly frothy. Stir in the cooked quinoa, half of the grated Manchego, and all the chopped roasted red peppers. This ensures every bite is infused with cheese, peppers, and seeds of quinoa for the ideal texture. - Sauté the Scallions
Heat the olive oil in a 10-inch cast-iron skillet (or oven-safe skillet) over medium heat. Add the sliced scallions and cook, stirring constantly, for about 30 seconds—just until fragrant and slightly softened. This brings out their mild onion flavor without overpowering the eggs. - Add Egg Mixture to the Pan
Pour the prepared egg mixture into the pan directly over the scallions. Let it cook undisturbed for 3–4 minutes, until the sides and bottom just begin to set and the edges can be gently pulled away from the pan. This step helps the frittata form its signature golden crust. - Add Cheese and Bake
Sprinkle the remaining Manchego cheese evenly over the top. Transfer the skillet to the upper third of your oven. Bake until the frittata’s center is set and its edges are golden brown—this usually takes 14 to 17 minutes. The cheese on top should melt beautifully, forming a bubbly, golden layer. Remove the pan, allow it to cool for 5 minutes, then slice and serve.
Nutrition Highlights
| Per Serving | Amount |
|---|---|
| Calories | ~256 kcal |
| Fat | 14.5 g |
| Saturated Fat | 5.5 g |
| Cholesterol | 279 mg |
| Sodium | 521 mg |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 1 g (0 g added sugar) |
| Protein | 14 g |
This nutrition breakdown makes the frittata a standout choice for anyone seeking a meal that’s filling, rich in high-quality protein, fiber, and healthy fats—without being heavy on calories or simple carbs.
Tips for Success & Recipe Variations
- Use Pre-Cooked Quinoa: Quinoa can be made ahead and stored in the fridge for up to a week. Leftover quinoa integrates beautifully into the eggs and helps save prep time on busy mornings.
- Try Different Cheeses: While Manchego offers a distinct flavor, you can use aged Parmesan, Gruyère, or sharp cheddar for a twist. Just be mindful of melting qualities and adjust salt levels as needed.
- Customize Your Veggies: Feel free to add sautéed spinach, kale, roasted zucchini, or diced tomatoes. This frittata is highly adaptable to what you have on hand or in season.
- Herbs Make a Difference: Add fresh herbs like chives, basil, parsley, or dill for an extra layer of flavor and color. Stir some into the egg mixture or sprinkle on top before baking.
- Let It Rest: Cooling the frittata for 5–10 minutes after baking makes slicing easier and helps the texture firm up perfectly.
Serving Suggestions
- Brunch Spread: Slice into wedges and serve alongside fresh fruit, mixed greens, or whole grain toast for a complete brunch.
- Meal Prep: This frittata keeps well in the fridge for up to 4 days. Enjoy individual slices for quick breakfasts, lunches, or light dinners.
- Party Platter: Cut into small squares and serve as an appetizer at gatherings—each bite brings color and flavor to the table.
FAQs About Quinoa Frittata with Roasted Red Peppers and Manchego
Q: Can I make this frittata dairy-free or vegan?
A: For a dairy-free option, substitute Manchego with a dairy-free cheese of your choice, or omit cheese entirely. For a vegan version, use an egg substitute such as a chickpea-flour batter and ensure the cooked quinoa is well-seasoned to taste. The texture and flavor will differ, but you’ll still get a protein-packed dish.
What others are reading
Q: Is this recipe gluten-free?
A: Yes, both quinoa and the other main ingredients are naturally gluten-free, making this a suitable recipe for those with gluten sensitivities or celiac disease. Always confirm that packaged ingredients are certified gluten-free if needed.
Q: Can I prep the frittata in advance?
A: Absolutely. You can cook and cool the entire frittata, then wrap and refrigerate it. Slices reheat beautifully in the microwave or oven, preserving moisture and flavor.
Q: What’s the best way to store leftovers?
A: Store cooled slices in an airtight container in the refrigerator for up to 4 days. For best results, reheat individual portions to maintain the texture of both the eggs and quinoa.
Q: Can I freeze this frittata?
A: Frittata can be frozen, though the texture may become slightly more crumbly upon thawing. For optimal quality, wrap individual slices tightly in foil or parchment, then store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
- High-Protein & Satisfying: Quinoa and eggs deliver a complete protein profile to keep you full longer.
- Always Gluten-Free: Safe and inclusive for those with gluten sensitivities—but delicious for everyone.
- Bursting with Flavor: Roasted peppers and nutty Manchego cheese make every bite vibrant and savory.
- Simple, One-Pan Prep: Minimal cleanup and straightforward cooking make this dish doable for both new and experienced home cooks.
- Versatile for Any Meal: Enjoy warm or cold, as a main or an appetizer, for breakfast, lunch, or dinner.
More Healthy Brunch Ideas
- Broccoli Breakfast Bake: Try a nutrient-packed broccoli and egg casserole for a green boost.
- Spinach and Feta Omelets: Quick to prepare, these offer Mediterranean flair and plenty of flavor.
- Sweet Potato Hash: Add roasted sweet potatoes to your skillet for a hearty, fiber-rich base.
- Yogurt Parfaits: For a lighter side, layer Greek yogurt with fresh berries and crunchy homemade granola.
Expert Tips for Healthier Cooking
- Choose Organic Eggs: For richer flavor and higher omega-3 content, opt for pasture-raised or organic eggs when available.
- Reduce Saturated Fat: Swap some egg yolks for additional egg whites if you prefer a lighter frittata.
- Boost Vegetable Content: Mix in steamed broccoli, kale, or spinach for added vitamins and phytonutrients.
- Cut Back on Sodium: Use reduced-sodium cheeses and rinse jarred red peppers under cold water before chopping to eliminate excess brine.
- Allergy Friendly: For nut sensitivity, ensure your Manchego and other cheeses are nut-free.
Final Thoughts
This quinoa frittata with roasted red peppers and Manchego brings together taste, nutrition, and simplicity in every slice. Whether you’re fueling up for a busy day, serving brunch to friends, or searching for meal-prep gold, it’s a recipe that delivers on all fronts—color, flavor, and wholesome satisfaction.
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/
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