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Slow-Roasted Eggs Frittata
A slow-roasted vegetarian egg frittata with cauliflower, carrots and spinach, finished with cumin, chili flakes and garlic, served over quinoa.
Ingredients
Instructions
Whisk the eggs and season them, then roast over medium-high heat until just set, about 9 minutes.
Add the cauliflower, carrots and spinach, cooking until softened, about 7 minutes.
Stir in the cumin, chili flakes, garlic and fresh herbs for a final minute.
Cook the quinoa separately and fluff with a fork.
Let the frittata rest for about 18 minutes so the flavors settle.
Taste and adjust the seasoning.
Serve hot over the quinoa, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
