It’s a new week and here is a gorgeous, easy dish for Meatless Monday (or for brunch) to start it off right.
Quail eggs are just so cute! And slightly healthier for you than regular eggs.
Mix in some baby greens and you’ve got yourself a healthy, hearty meal.
I don’t know about you, but I could do with some easing into lighter fare again – it’s so easy to get used to the good stuff over the holidays! : )
Quail egg frittata
You’ll need:
- 10 quail eggs
- 3 cups baby greens (I used baby kale, arugula, and spinach)
- 1/2 Spanish onion, finely diced
- 3 cloves garlic, chopped
- salt, pepper + some pink peppercorns (if you’d like)
- 2 T olive oil
- 1 T fresh dill, chopped
1. Heat up 2 tablespoons of olive oil in a large pan. Cook the onions and garlic until lightly golden.
2. Add the baby greens to the pan, let them wilt lightly – basically, you want to form a “base” for the frittata before you add in the eggs.
3. Lower the heat slightly and crack the eggs, one by one, into the pan. Let them cook until just set, take off heat.
4. Season with salt and pepper (you know I love those pink peppercorns – they also add a nice pop of color) and sprinkle with some dill before serving.
And that’s all – your sunny frittata is ready to eat!
I am still thinking of growing quails just for these eggs.. c
I would:), C!
Kale and quails sounds so poetic. I adore quail eggs and never think of getting them when I shop! Your “frittata” looks delicious, I love this kind of dish!
haha you know what I didn’t even think of that, Darya – nice catch 🙂
Looks yummy. I’ve never had quail eggs…that’s another to add to the list!
Thanks, David! They are lovely and have a lot of yolk to them, which makes them great in salads and soups!
So gorgeous – sunshine on a plate in these bleak december days!
That’s how it made me feel too!
wow. That’s just plain beautiful. By the name of this post, I thought it was going to be a teeny tiny frittata!
You can make it pretty substantial 🙂 there are ten eggs in there!
That looks amazing!
Thanks, guys!