Quinoa and Vegetable Frittata

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A protein-rich baked frittata with fluffy quinoa, colorful vegetables, and fresh herbs. This American-inspired recipe, ready in about 45 minutes, combines quinoa, eggs, milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 240 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked quinoa
• 6 eggs
• 1/4 cup milk
• 1 cup, diced zucchini
• 1/2 cup, diced bell pepper
• 1/4 cup, diced onion
• 2 cups spinach
• 1 tbsp, chopped dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 375°F. Grease an 8-inch oven-safe skillet with 1 tbsp olive oil.
2. Step 2: Whisk 6 eggs, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
3. Step 3: Heat 1 tbsp olive oil in skillet over medium heat. Add diced onion, zucchini, and bell pepper; cook for 5 minutes until softened.
4. Step 4: Stir in diced zucchini, bell pepper, and 2 cups spinach; cook until spinach wilts, about 2 minutes.
5. Step 5: Add cooked quinoa to skillet and stir to combine. Pour egg mixture over vegetables and quinoa.
6. Step 6: Sprinkle with 1 tbsp chopped dill. Bake for 20-25 minutes until set and golden on top.