MINI FRITTATAS WITH QUINOA
Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
Provided by Laka kuharica - Easy Cook
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
- Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
- Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g
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Katrine Mwakha
[email protected]I think I'll try making these with different cheeses next time. Maybe goat cheese or cheddar.
Lukandamiza Simbi
[email protected]These were really easy to make and they're perfect for a quick and healthy breakfast.
Ayaz Malik
[email protected]I'm not a fan of mushrooms, but I still liked these frittatas. The other ingredients really masked the mushroom flavor.
Furqanbatth
[email protected]These were a great way to use up leftover vegetables. I added some chopped broccoli and carrots.
Sidrah Alamoodi
[email protected]I made these for a brunch party and they were a huge hit! Everyone loved them.
jehad Balal
[email protected]These were a bit too salty for my taste. I think I'll use less salt next time.
Melodie Colquhoune
[email protected]I think I'll try making these with different fillings next time. Maybe sausage and peppers or bacon and cheddar.
Louise Smith
[email protected]These were really good! I served them with a side of salsa and avocado.
Om Prasad Sharma
[email protected]I love that these frittatas are freezer-friendly. I can make a batch on the weekend and then have them for breakfast all week long.
Shujaat chang
[email protected]These were a bit too eggy for my taste. I think I'll use less eggs next time.
Adraa Shmal
[email protected]I'm always looking for new ways to use quinoa and these frittatas are a great option. They're healthy and delicious!
deraay 123
[email protected]These were so easy to make and they're perfect for a quick and healthy breakfast.
Gulfraz Khan Khan
[email protected]I'm not sure what went wrong, but my frittatas were really dry. I think I might have overcooked them.
PUBG CAPTN GAMING
[email protected]These were a great way to use up leftover quinoa. I also added some chopped spinach and feta cheese.
djangosback
[email protected]I followed the recipe exactly and my frittatas turned out perfectly. They were light and fluffy, with a nice golden crust.
Martha Santillan
[email protected]These were a bit bland for my taste. I think I'll add some more herbs and spices next time.
starfford moyo
[email protected]I love that these frittatas are healthy and filling. They're also really versatile - you can add any veggies or cheese that you like.
Taiwo Fatooki
[email protected]These were so good! I made them for breakfast this morning and they were the perfect way to start my day.
Sk JOGONNAT ROy
[email protected]I'm not a big fan of quinoa, but these frittatas were delicious! The quinoa was cooked perfectly and the flavors all came together nicely.
Linda Brooker
[email protected]These mini frittatas were a hit with my family! They were so easy to make and packed with flavor. I loved the combination of quinoa, veggies, and cheese.