Quinoa, Beet Greens and Goat Cheese Frittata with Roasted Carrots

Tonight's dinner I just threw together with what I had and it ended up pretty fantastic. 

Quinoa, Beet Greens and Goat Cheese Frittata with Roasted Carrots and Parsnips

Frittata

11 organic, free range eggs

1/4 cup organic rice milk

2 tbsp. mayonnaise 

2 tbsp. evoo

3 cloves of organic garlic, minced

1 organic onion, chopped

Organic beet greens from 6 med.-lrg. beets, chopped

4 cups cooked organic quinoa

2/3 11oz log of Silver Goat Chevre, Garlic and Herb, crumbled or in small cubes

1/2 tbsp. Bragg Sprinkle

1/2 tbsp. Parsley

Sea Salt and Pepper to taste

Beat eggs, milk and mayo with a wire whisk until well blended and frothy on top. Set aside.

Using a large skillet, saute' garlic and onions in oil till the onions are translucent. Add beet greens and saute' till wilted. Stir in quinoa, half of the goat cheese, Bragg and S&P. When cheese is melted pour in the egg mixture and swirl the pan a few times to coat evenly. Cook on med. heat for 10-15 minutes or until the eggs are mostly firm. Mine were still runny on top. Sprinkle with remaining goat cheese and parsley. Bake at 425 degrees for 10-15 minutes until eggs are cooked through and lightly browned on top. You can also broil it for about half the time.

Roasted Carrots and Parsnips

Carrots

Parsnips

Bragg Sprinkle

Sea Salt and Pepper

Use desired amount and cut to desired size. Place in a shallow baking dish. Generously coat with evoo. Sprinkle with desired amount of Bragg and S&P.

Bake at 425 degrees for 20-45 minutes depending on the size.

The picture isn't great and the parsnips resemble fingers but it was really very tasty.