Roasted Broccoli & Corn Quinoa Frittata

You guys, it’s official. Brandon and I have become the couple that sleeps in separate rooms.

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I know…it’s only been eight years, not fifty, but after so many nights sleeping alone while he was up all night working on his dissertation or away traveling, I’m at a point now where I actually prefer to have the bed to myself.

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Don’t get me wrong, I love seeing his handsome face first thing in the morning but not having to feel constant heat radiating from his body and avoiding a 3am wake-up call from his motorboat snoring nose right next to my ear is actually kind of peaceful.

Not to mention the fact that I get to sprawl out in the middle of the bed like a princess with pillows on every side of me. Oh, and that I can make the bed in three seconds flat as opposed to waiting thirty minutes for him to finally get up and it taking over five minutes for me to try and reorganize the fury that he’s unleashed on our sheets with his legs.

Oh no, this is beginning to sound bad isn’t it?

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Well, it’s kind of true. Except that we don’t really sleep in separate rooms. We’re just doing it right now because he’s sick as a dog and doesn’t want me to catch what he has. Always a gentlemen. Although, after he reads what I wrote, he may not want to come back once he’s feeling better.

Looking back, I wish I would have whipped up a big pot of vegetable soup for him over the weekend but I honestly thought he was faking it to get out of training for our 5k.

Turns out I was wrong, he’s definitely not faking it but hopefully a tasty, protein-packed frittata will do the trick.


Roasted Broccoli & Corn Quinoa Frittata

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  • 1/2 cup quinoa, soaked overnight and rinsed (soaking is optional)
  • 3 whole eggs, beaten
  • 5 egg whites (about 1 cup)
  • 1/2 cup reduced-fat or non-fat milk (can also use unsweetened non-dairy milk)
  • 3/4 cup shredded cheddar cheese
  • 6 green onions, diced
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 cups broccoli, chopped into small pieces
  • 1 cup corn kernels, fresh or frozen
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh herbs or 1 teaspoon dried herbs (I used fresh oregano)

Makes 8 servings


Preheat oven to 400°F then cook quinoa in medium size saucepan by boiling 1 cup water then adding quinoa and reducing heat to low. Cover with a lid and cook for 15 minutes. Fluff with a fork and set aside.

Place broccoli and corn in a large baking dish and toss with 2 tablespoons olive oil until well coated then bake in the oven for ten minutes.

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While veggies are roasting, combine eggs, egg whites, milk, cheese, seasonings, and herbs then whisk until slightly frothy.

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Warm a large skillet (ideally one without a plastic handle) over medium heat with remaining tablespoon of olive oil then add minced garlic and diced green onion. Sauté the onion and garlic for a few minutes then add the roasted broccoli, corn and quinoa and mix together. Pour the egg mixture on top of veggies in the skillet and cook until sides are firm and light brown.

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Turn the oven setting to broil then place the skillet on the top rack to cook for about ten minutes, until top is puffy and golden brown. Allow to cool in skillet for a few minutes before serving.

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I’m aware that this meal might not have any of you cooing in awe or drooling on your keyboards but it’s actually a really satisfying dish.

The corn offers a nice sweet crunch and of course, broccoli is always good with cheddar cheese.

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Plus, it’s easy to make and yields eight servings so we had it for dinner one night paired with a salad and then for lunch two days after.

Easy, healthy and tasty…doesn’t get better than that!


What’s your favorite way to eat quinoa?