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

  Tesco

  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. Cook quinoa according to package directions and set aside.
2. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Sauté garlic for 1 minute, then add sun-dried tomatoes and sauté for another minute. Add zucchini, salt, and pepper to taste, cooking for 5 minutes. Turn off the heat and stir in fresh basil.
3. In a medium bowl, mix egg whites, quinoa, zucchini mixture, and Parmesan cheese.
4. Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom.
5. Add the remaining tablespoon of olive oil to the pan. Option 1: Cook the frittata over medium heat for about 20 minutes, flipping halfway using a lid.
6. Option 2: Preheat oven to 400°F. Cover the skillet with foil and bake for 20 to 25 minutes until eggs are set but not dry.
7. Serve the frittata warm, at room temperature, or cold.

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