kale and bell pepper quinoa fritatta {gluten-free}

I am currently nursing my body back to a healthy diet after an unbelievable amount of food consumption from tailgating.  Was it worth it? Um YES.

Here’s a gluten-free frittata recipe that makes for a perfect breakfast or lunch! It’s packed with loads of protein from the quinoa crust and of course the eggs and the kale provides an insane amount of micronutrients (hello dark leafy greens!), as do the bell peppers!

The great thing about frittatas is that you can throw any veggies you’d like into the mix! My personal favorites include mushrooms, bell peppers, onions, broccoli, and kale.

The Crust:
1/2 cup quinoa
1 cup water
1/4 cup fresh Parmesan
1 egg
Salt and pepper

The Filling:
4 eggs
2 egg whites
1/4 cup greek yogurt
1 1/2 cups of dino/lacinto kale
1 cup chopped yellow, red, and orange bell pepper
1 cup chopped mushrooms
1 medium chopped onion
Salt and pepper

Preheat the oven to 425. Boil the water, add the quinoa, bring to a boil again and then simmer and cover for about 12-15 minutes until fully cooked. Fluff the quinoa with a fork and let cool slightly. Once cooled, add Parmesan cheese, egg, salt and pepper and mix. Place into a 9-in pie plate and bake for 12-15 minutes until golden.

Whisk together the eggs, greek yogurt, and vegetables and pour into the pie pan directly on top of the quinoa crust. Bake at 425 for 20 minutes ( temps may vary depending on your oven!)




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