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