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1
Heat the oven to 375u00b0F.
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2
Pour the chicken stock in a saucepan and add the parsnips. When parsnips are thoroughly cooked, remove them and reserve the stock.
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3
Add the cauliflower to the stock and cook thoroughly. Remove cauliflower and reserve the stock.
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4
Add the zucchini to the stock and cook thoroughly before removing.
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5
Heat the stock again and add the quinoa. Bring to a boil and cook about 5 minutes or until al dente. Remove the quinoa from the stock.
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6
Place all of the cooked vegetables, quinoa, diced tomato, herbs, and Roquefort in a large bowl. Mix until the cheese combines completely with the other ingredients.
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7
In a small bowl, whisk the eggs with a fork until whites and yolks are mixed.
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8
Add the eggs to the vegetable mixture and stir gently.
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9
Rub 1 tsp of butter on the bottom of a 10-inch non-stick ovenproof pan (or coat with a non-stick spray).
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10
Heat the pan on the stovetop. When the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes and finish in the oven until done to your taste. (I like them slightly runny for the velvety texture.)
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11
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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12
You can brush the top of the frittata with melted butter and serve with toast.
