Shishito & Quinoa Fritatta

The perfect brunch or lunch dish! Shishito peppers liven this frittata up with the quinoa keeps it earthy and wholesome. This is also a wonderful make ahead lunch.

Ingredients

•  1 bunch of green onions, yellow onion or chefs onions chopped, about 1/2 cup 

• 14 to 16 shishito peppers  chopped, about 1 cup 

• 2 cloves garlic, minced 

• 6 to 8 large eggs 

• 1 cup grated cheese of choice 

• Salt and pepper, to taste 

• 2 cups cooked quinoa 

• Olive oil, for sautéing

Method

1. Prepare the quinoa according to the package instructions. Once cooked, set aside.
2. Preheat your oven to 350°F 
3. Chop the green onions and shishito peppers. Mince the garlic.
4. Heat a cast iron pan over medium heat and add a splash of olive oil.
5. Add the chopped green onions, garlic, and shishito peppers to the pan. Sauté until the vegetables are just tender, about 5-7 minutes.
6. While the vegetables are sautéing, whisk together the eggs in a large bowl. Season with salt and pepper to taste.
7. Fold in the grated cheese and the cooked quinoa.
8. Once the shishito peppers are soft, turn off the heat. let cool for a few minutes. Pour into the egg mixture, stir quickly, then pour back into the pan. Top with more cheese.
Place the cast iron pan in the preheated oven.
9. Bake for 15 minutes, or until the frittata is set and the top is lightly golden.
10. Remove the frittata from the oven and let it cool for a few minutes. Cut into wedges, serve, and enjoy!