Shrimp Frittata with Spinach and Crunchy Quinoa Topping

Frittatas are such a good way to refuel after a workout and it is not uncommon for me to boil some eggs for the week as a take along snack. Eggs get a bad rap sometimes but they are delicious, and full of awesome nutrients. This dish is fresh and simple, and you can make it when you have some time on a Sunday if you want to food prep for the week. I usually steam a couple bags of veggies like broccoli or zucchini and take it to work for the week so I always have veggies on hand with fresh herbs and lemon for flavor. It takes the worry out of my day because I don’t have to go searching for lunch somewhere that is a good option for me around where I work, and buying lunch everyday adds up. Feel free to modify this recipe to your tastes!

 

Protein packed and delicious, many of these can be prepped the night before for easy assembly. The quinoa, eggs, and shrimp are just added protein for great muscle healing, so if you don’t want to make this with a protein the eggs are simple enough and taste amazing with toasted quinoa. I like to serve this on a bed of greens like kale or a side of avocado. Superfood plate anyone?

Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Fresh herbs, greek yogurt, toasted quinoa sprinkled in shrimp and egg frittata with spinach and the creamy tang of Greek yogurt.

Ingredients

Fresh herbs, I used dill and some parsley

1/2 cup shrimp, I used canned baby shrimp but if you are worried about canned foods, feel free to use fresh or jumbo shrimp

1 cup baby spinach, julienned

1/4 cup greek yogurt, plain or plain regular yogurt

1/4 cup toasted quinoa, (just place dry quinoa in an oven for 10 minutes or so at 350 degrees)

4 eggs, 2 egg whites, lightly whisked

2 tablespoons nonfat milk

1 tablespoon nutritional yeast for topping or parmesan

Directions

Preheat oven to 350 degrees, and spray a baking dish with coconut oil or any oil you usually use to bake with. EarthBalance is also a great choice. I used a round pan but feel free to use any baking dish you prefer. Mix all ingredients well except for the toasted quinoa. Pour the frittata mixture into the oiled or buttered dish and place in the oven for 8 or 9 minutes until the frittata is almost done. Add toasted quinoa and parmesan/nutritional yeast on the almost set frittata and place back in the oven to finish cooking, about 5 more minutes.

 

xx

R

One Comment to “Shrimp Frittata with Spinach and Crunchy Quinoa Topping”

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