The crust of this vegetarian frittata is made from a simple mixture of cooked quinoa, Parmesan cheese and egg. It makes for a crunchy, gluten-free vessel for an abundance of nutritious yellow fillings.
Yellow Bell Pepper & Cheddar Frittata with Quinoa Crust
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Ingredients
FOR THE SAFFRON SOUR CREAM
- ⅛ teaspoon crushed saffron threads
- ½ teaspoon warm water
- 1 cup sour cream
- 2 teaspoons cumin
- 2 teaspoons lemon juice
FOR THE FRITTATA
- ½ cup quinoa (rinse thoroughly 3 times, moving quinoa around with your fingers)
- 1 tablespoon grated Parmesan cheese
- 10 eggs, divided
- 1 yellow bell pepper, finely diced (about 1 cup)
- 1 cup shredded yellow cheddar cheese
- 1 cup corn kernels
- 2 green onions, white part and a little light-green part, finely diced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- Grated lemon peel or lemon twist, for garnish
Instructions
- Prepare the Saffron Sour Cream: Place saffron threads into a small bowl. Add a few tablespoons of warm water. Let sit for 1–2 minutes or until water has turned yellow. Mix sour cream with cumin and lemon juice. Add a little of the saffron mixture, until desired yellow tone is achieved. Set aside.
- Place quinoa into a small pot with 1 cup water. Bring to a simmer, and cook until water is absorbed and quinoa is tender, about 15 minutes. Turn off heat, and cover for 5 minutes. Remove lid, and let cool.
- Preheat oven to 375°. Add quinoa to a medium bowl with Parmesan and one egg. Stir until uniform. Place into a greased 9-inch pie plate, and spread on the bottom and up the sides. Bake for 8–10 minutes. Remove from oven.
- Stir together yellow bell pepper, cheese, corn, green onion, salt, cumin and remaining eggs. Pour into crust, and bake for 25–28 minutes or until lightly golden brown and firm to the touch. Let cool for about 5 minutes; then slice and serve. Top each slice with a dollop of Saffron Sour Cream and grated lemon peel or lemon twist.
