Breakfast Frittata with Parmesan Quinoa and Mushrooms

This breakfast frittata recipe was inspired by two sources: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness and my leftover Creamy Parmesan-Garlic Quinoa. Put this together, and it's a great combination!

Breakfast Frittata with Parmesan Quinoa and Mushrooms
8 eggs
salt and pepper
1 Tablespoon extra virgin olive oil
8 oz. baby portobello or other mushrooms, sliced
1/2 cup chopped green onions
1 1/2 cups Creamy Parmesan-Garlic Quinoa (or cooked quinoa)
1/2 cup grated Parmesan

Whisk together eggs, salt and pepper. Set aside.

In a large skillet, Heat olive oil over medium-high heat. Cook mushrooms and green onions until softened.

Stir in quinoa and cook, stirring, for one minute. Spread mixture in prepared casserole dish.

Pour eggs over quinoa. Top with cheese.

Bake at 350 degree for 25-30 minutes or until set. Serve warm or completely cooled.