1. Place broccoli in simmering salted boiling water. Cook up to 2 minutes, leaving the broccoli still firm to the bite. Place in ice water to cool, then drain in a colander. Place in a heated, nonstick sauté pan. Cook just long enough to dry the broccoli out. Season to taste with salt and pepper. Allow to cool.
2. Sauté the sweet potatoes, mushrooms, peppers and onions separately. Place in a heated, nonstick sauté pan sprayed with cooking spray. Cook just long enough to dry each vegetable out. Do not overcook. Season to taste with salt and pepper. Place on a parchment-lined sheet pan in a single layer to cool.
3. Break the eggs into a stainless steel mixing bowl. Whisk until blended. Add the milk, quinoa, provolone, edamame, basil and 1 oz. of chopped parsley. Season to taste with salt and pepper. Mix together using a rubber spatula. Add all of the cooked vegetables to the egg mixture. Mix together using a rubber spatula.
4. Spray a 5 cm stainless steel full hotel pan with cooking spray. Pour the quiche mixture into the pan. Spread out evenly. Place the tomato slices side by side on top of the quiche mixture so it is completely covered. Place in a heated 163°C (325°F) oven. Cook up to 45 minutes, or until just cooked through. Slice evenly into 170 g portions.
To prepare à la carte:
Ladle 57g of warmed shakshuka gravy onto the centre of a warmed serving plate. Place a 170 g portion of warm frittata on top of the sauce. Garnish with a sprig of parsley.
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