The Pioneer Woman Tasty Kitchen
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Baked Quinoa Chicken Frittata

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

Have any leftover cooked chicken breast on hand? Use it up for this delicious recipe!

Ingredients

  • 1 cup Dry Uncooked Quinoa
  • 2 cups Water
  • 6 ounces, weight Cooked Chicken Breast, Chopped
  • 4 whole Eggs, Beaten
  • 2  Egg Whites
  • 4 ounces, weight Mascarpone Cheese (or Cream Cheese)
  • ⅓ cups Unsweetened Almond Milk Or Milk Of Choice
  • 1 cup Chopped Roasted Red Peppers
  • 2  Scallions, Chopped
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • ½ teaspoons Garlic Powder
  • ¼ cups Fresh Chopped Parsley

Preparation

Place quinoa in a pot with the water. Bring to a boil. Reduce heat, cover and simmer for 12-15 minutes until water is all absorbed. Set aside to cool.

Preheat oven to 375ºF. In a large bowl, combine the rest of the ingredients. Once quinoa is cooled, add to other ingredients and stir well to combine.

Spray a 9-inch pie plate with nonstick cooking spray. Pour mixture into pie plate. Bake 25 minutes. Place under broiler for 3-5 minutes to brown top of frittata. Enjoy warm!

One Comment

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Helen Mills on 6.10.2013

I made this for dinner the other evening. It turned out really good. I added shredded cheddar to the top after it had cooked for about 15 minutes. Added a tossed salad at the table. The whole family enjoyed it … picky teenagers and all :)

2 Reviews

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Profile photo of Heather Pierce Giannone @heatherpierceinc.com

Heather Pierce Giannone @heatherpierceinc.com on 7.25.2013

Gorgeous, I love how any garden veggies are perfect in a frittata I also love making one with my leftovers to make the next day’s dish more exciting!

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Helen Mills on 6.10.2013

Yummy! Added grated cheddar cheese to the top after 15 minutes in the oven. Continued baking until cheese was melted and bubbly. Enjoyed by all – including picky teenagers.

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