MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)
These easy vegetarian frittatas with quinoa, cherry tomatoes, fresh basil, and mozzarella come together in a cinch - and taste amazing. They freeze perfectly for future grab-and-go breakfasts, too.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
- In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
- Divide mixture equally between muffin tins (I use an ice cream scoop).
- Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
- Bake for about 20 minutes until egg is set and frittatas are golden around the edges.
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Thobani Jokweni
[email protected]I love that these frittatas are made with quinoa. It makes them a healthier option than traditional frittatas.
Sagor YT
[email protected]These frittatas are a great way to use up leftover quinoa. They're also a great way to get your kids to eat vegetables.
Anon Haron
[email protected]I'm always looking for new and healthy breakfast recipes. These frittatas fit the bill perfectly. They're healthy, delicious, and easy to make.
Momun Md
[email protected]These frittatas are a great way to get your daily dose of vegetables. They're also a good source of protein and fiber.
Sanju Kumar
[email protected]I've made these frittatas several times and they're always a hit. They're so easy to make and they're always delicious.
Manuela Owusu ansah
[email protected]These frittatas are a great make-ahead breakfast or lunch. They're also perfect for picnics or potlucks.
Maureen Heneghan
[email protected]I made these frittatas for a potluck and they were a huge hit. Everyone loved them!
Nathan Booth
[email protected]These frittatas were a great way to use up leftover cherry tomatoes. They were also a great way to get my kids to eat quinoa.
Prajwal Bhattarai
[email protected]I'm not a big fan of quinoa, but I really enjoyed these frittatas. The quinoa was cooked perfectly and the flavors were spot-on.
mhiz spectacular
[email protected]These frittatas were amazing! I loved the combination of flavors and textures. I will definitely be making them again.
Niha Chowdhury
[email protected]Overall, I thought these frittatas were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Samjhana Chockal
[email protected]The frittatas were a bit too salty for my taste. I think I would use less salt next time.
Ajom Mia
[email protected]The frittatas were a bit dry. I think I would add some more milk or yogurt to the batter next time.
Amelia Koeppen
[email protected]These frittatas were a little bland for my taste. I think I would add some more seasoning next time.
Spiritual Man
[email protected]I've never made frittatas before, but these were so easy to make. I followed the recipe exactly and they turned out perfectly.
Joy muotto
[email protected]I made these frittatas for breakfast this morning and they were a great way to start the day. They were light and fluffy, and the flavors were perfect.
jana tharw
[email protected]These frittatas were delicious! I especially loved the crispy edges. I served them with a side of roasted potatoes and they were the perfect meal.
Md Abu saied Tuhin
[email protected]I'm not usually a big fan of quinoa, but these frittatas changed my mind. The quinoa was cooked perfectly and had a great texture. I'll definitely be making these again.
Raymond Joseph
[email protected]These mini frittatas were a hit at my brunch party! They were so easy to make and everyone loved the flavor combination of the cherry tomatoes, fresh basil, and mozzarella.