Quinoa Frittata

Leftover quinoa makes a quick and easy frittata.  Originally, I prepared the quinoa by simmering it in vegetable broth with sauteed onions and sun-dried tomatoes for approximately 5 minutes.  Then, I covered the pan, removed it from the heat and allowed the quinoa to steam and absorb any remaining moisture.

Quinoa Frittata
serves 6 to 8

2 cups prepared quinoa
1 cup diced ham
8-10 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried ground basil
1/4 teaspoon red pepper flakes

Topping:

1/2 cup freshly ground bread crumbs

Preheat oven to 375 degrees F.

In a large mixing bowl, combine all ingredients.  Stir well to combine.  Pour into a large casserole dish brushed with olive oil.  Sprinkle top with bread crumbs.  Bake at 375 degrees F for 50 minutes or until the center is firm.