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Quinoa Chard Frittata with Balsamic Onions

This Quinoa Chard Frittata with Balsamic Onions is a flavorful, nutrient-packed meal perfect for breakfast, brunch, or a light dinner.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, Make Ahead, Vegetarian
Servings: 4 servings

Ingredients

  • 1 cup quinoa
  • 1 cup vegetable broth low-sodium
  • pinch salt for cooking quinoa
  • 1 large yellow onion sweet, sliced thinly
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons balsamic vinegar good quality
  • 4 cups shredded chard fresh or frozen
  • 6 large eggs organic or free-range
  • 3 tablespoons heavy cream or non-dairy alternative
  • 1 teaspoon salt for egg mixture
  • 0.5 teaspoon black pepper freshly ground

Instructions

  • Rinse the quinoa under cold water using a fine mesh sieve to remove the saponin coating.
  • In a medium saucepan, combine rinsed quinoa, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy and liquid is absorbed. Remove from heat and set aside.
  • While quinoa cooks, slice the yellow onion thinly.
  • In a large skillet, heat olive oil over medium heat. Add sliced onion and a pinch of sea salt. Cook for 15-20 minutes, stirring occasionally, until caramelized and golden brown.
  • Add balsamic vinegar to the onions, stir to coat, and cook for an additional 2-3 minutes until vinegar is reduced and sticky. Remove onions from skillet and set aside.
  • In the same skillet, add shredded chard and sauté for 5-7 minutes until wilted and tender.
  • Remove from heat and mix in the cooked quinoa and balsamic onions until well combined.
  • In a mixing bowl, whisk together eggs, heavy cream, salt, and black pepper until well combined.
  • Preheat oven to 375°F (190°C). Pour the egg mixture over the quinoa-chard-onion mixture in the skillet, gently stirring to combine.
  • Cook on stovetop for 3-4 minutes until edges begin to set.
  • Transfer skillet to preheated oven and bake for 20-25 minutes until frittata is set and lightly golden on top.
  • Remove the frittata from oven and let cool for a few minutes. Slice into wedges and serve warm.

Equipment

  • Medium Saucepan
  • Large Skillet
  • Mixing Bowl
  • Whisk
  • Spatula

Notes

  • Mix in grated cheese like feta or goat cheese for added flavor if not vegan.
  • Always rinse quinoa before cooking to improve taste.
  • Swap chard with spinach or kale if desired.
  • Make ahead and reheat before serving for convenience.
  • Freeze leftovers wrapped tightly for up to 2 months.