Filed Under: 30 Minutes, Breakfast, brunch, Egg, Food Awards 2014, Lunch

Baked Corn and Quinoa Frittata

June 24th, 2013

Recipe by LeeAnne Wright

With the flavours of the Southwest, this simple-to-make frittata will spice up your brunch—and the leftovers are great for lunch too. Though it doesn’t pack the same nutritional punch, leftover rice can be substituted for quinoa.
Makes 6 Servings
Prep Time
10 minutes
Cook Time
30 minutes
  • 2 cups raw mixed egg
  • 3 green onions, finely sliced
  • 1–3 tsp minced jalapeno, to taste
  • ½ cup jarred roasted red pepper slices
  • 1 cup defrosted frozen corn
  • 1 cup cooked red quinoa
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 3 tbsp chopped cilantro leaves
  • ½ cup cubed Monterey Jack cheese
  1. Preheat oven to 375ºF.

  2. Whisk together egg, onion, jalapeno, roasted red pepper, corn, quinoa, smoked paprika and salt. Pour into a greased 9-inch glass pie plate. Sprinkle cilantro and Monterey Jack cheese evenly overtop.

  3. Transfer to oven and bake 18–20 minutes or until egg has set and top is golden.

Nutrients Per Serving

202 calories, 10 g fat, 131 mg calcium, 383 mg sodium, 13 g carbohydrates, 2 g fibre, 13 g protein. Excellent source of vitamins B12 and D, riboflavin, biotin, folate, iodine and selenium; good source of iron; source of fibre, vitamin C and calcium.

Baked Corn and Quinoa Frittata
Photography by Ryan Szulc

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