Vegetable Frittata With Quinoa

• 2 cups vegetable stock
• 1 cup parsnips, peeled and diced into roughly 1/2-inch cubes
• 1 cup cauliflower, broken into florets
• 1 cup zucchini, cut into roughly 1/2-inch slices
• 1/2 cup quinoa, uncooked
• 1/2 cup red plum tomato, cored and diced
• 2 teaspoons Herbs de Provence (or equal parts thyme, oregano, marjoram, basil and sage)
• 2 teaspoons Roquefort or other blue cheese
• 4 eggs

1. Preheat oven to 375 degrees.
2. Heat stock in a saucepan over medium heat to boiling.
3. Add parsnips and cook 5 to 7 minutes, until al dente.
4. Remove parsnips from stock with a slotted spoon and put in large bowl.
5. Reserve stock; it will be used to cook other frittata ingredients.
6. Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente.
7. Remove cauliflower and add to bowl with parsnips.
8. Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.
9. Add quinoa to simmering stock, bring to a boil and cook about 5 minutes, or until al dente.
10. Remove the quinoa from the stock and add to vegetables in bowl.
11. (The broth, enriched with flavor and vitamins from the vegetables, can be stored and re-used.)
12. Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa.
13. Mix until the cheese combines completely with the other ingredients.
14. In a small bowl, whisk the eggs with a fork until whites and yolks are mixed.
15. Add the eggs to the vegetable mixture and stir gently.
16. Rub 1 teaspoon butter on the bottom of a 10-inch nonstick ovenproof fry pan (or coat with nonstick spray).
17. Heat the pan on the stovetop on medium until the butter is frothy, lower the temperature to medium-low and add the frittata mixture.
18. Cook for a few minutes, then finish in the oven until done to your taste.
19. (Leaving them slightly runny makes for a velvety texture.)
20. Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together.
21. You can brush the top of the frittata with melted butter and serve with toast.

vegetable stock, parsnips, cauliflower, zucchini, quinoa, red plum tomato, herbs, cheese, eggs

Taken from cooking.nytimes.com/recipes/1015459 (may not work)