This frittata is delicious and a lot more filling than a typical frittata (thanks to the quinoa).
Frittatas are made with eggs. Eggs come from chickens. But not all eggs are the same. We don’t have our own chickens (yet) and we don’t always have access to eggs from local farmers so we buy eggs that come from chickens that are treated like chickens. Eggs labeled Certified Organic, Free Range and Certified Humane are all better than eggs with no labels at all. The standards of all three labeling programs require the chickens to be uncaged so they can do normal chicken things like nest, perch and bathe in dust. The chickens that produce Certified Organic and Free Range Eggs, however, may be starved to induce molting and/or may be debeaked to prevent cannibalism. We buy Certified Humane eggs. The standards for Certified Humane eggs prohibit starvation to force molting and allow slight beak-trimming at a specific age rather than full debeaking.
2/3 cup quinoa
1 tbsp EVOO
2 zucchini, grated
3 cloves garlic, minced
10 eggs, beaten
3 tbsp chopped fresh basil, plus more for sprinkling
¼ cup sun-dried tomatoes
1. Cook quinoa according to package directions. Set aside.
2. Heat EVOO over medium heat in a nonstick ovenproof skillet. Add zucchini and cook for 5 minutes or so. Add garlic and continue cooking until zucchini starts to brown, about 5 more minutes.
3. Add quinoa and cook, stirring, for 2 minutes.
4. In a large bowl, combine eggs, basil and sun-dried tomatoes.
5. Add eggs, basil and sun-dried tomatoes to the skillet and scramble until half-coked.
6. Transfer to the oven and bake until set, 8-10 minutes.