Originally posted August 03, 2012

Quinoa, squash and tomato frittata

tasty for dinner, and good the next day as a cold frittata. Pick an heirloom or other flavorful tomato for the topping.

Ingredients

olive oil
2 cups chopped onion
1 1/2 cups chopped red and/or yellow bell pepper
1 pound zucchini squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
1 tablespoon minced garlic
1 cup cooked quinoa
1/2 cup thinly sliced scallions
1/4 cup chopped fresh parsley
salt and pepper
1/2 cup milk
4 ounces aged Gruyère and/or swiss cheese, shredded (about 1 cup)
3 large eggs, lightly beaten
Cooking spray
bread crumbs or croutons
1 large (12-ounce) heirloom or other flavorful tomato, seeded and cut into 8 slices

6-8 servings

Directions

1. Preheat oven to 375°.

2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup scallions, parsley, salt and pepper.

3. Combine milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray.

4. Toast the bread crumbs in a skillet. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs and some extra chopped scallions. Bake at 375° for 35-40 minutes or until topping is browned.

1.5 hours