Slow-Roasted Eggs Frittata

Name: Slow-Roasted Eggs Frittata
Prep time: 23 min
Cook time: 57 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 cups eggs; 150g cauliflower; 200g carrots; 150g spinach; 2 cups quinoa; 2 tsp cumin; 1 tbsp chili flakes; 2 tbsp garlic; 1 tbsp fresh herbs; 2 tbsp olive oil; to taste salt and black pepper

A slow-roasted vegetarian egg frittata with cauliflower, carrots and spinach, finished with cumin, chili flakes and garlic, served over quinoa.

Total time

80 min

Prep

23 min

Cook

57 min

Difficulty

medium

Cuisine

Vegetarian

vegetarian

Ingredients

2 cupseggs

150gcauliflower

200gcarrots

150gspinach

2 cupsquinoa

2 tspcumin

1 tbspchili flakes

2 tbspgarlic

1 tbspfresh herbs

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

432

Protein

23.4g

Fat

21.3g

Carbs

38.3g

Fiber

7.1g

Sodium

256mg

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