VEGETARIAN QUINOA FRITTATAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Vegetarian Quinoa Frittatas image

This a healthy option for a side to another dish or all on its own. You can eat it hot or cold. And it is great for making ahead to have something quick to eat later.

Provided by Anysia Deák

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

1 ½ cups water
1 cup quinoa
1 teaspoon olive oil
2 tablespoons chopped fresh rosemary
1 ¼ cups shredded zucchini
1 cup shredded mozzarella cheese
¾ cup drained and rinsed black beans
6 tablespoons shredded Parmesan cheese, divided
2 eggs
2 egg whites
¼ teaspoon ground white pepper

Steps:

  • Combine water, quinoa, and olive oil in a saucepan; bring to a boil. Stir rosemary into the quinoa mixture. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
  • Mix quinoa mixture, zucchini, mozzarella cheese, black beans, 1/4 cup Parmesan cheese, eggs, egg whites, and white pepper together in a large bowl. Spoon mixture into each muffin cup and top with remaining Parmesan cheese.
  • Bake in the preheated oven until set in the middle and edges are golden brown, 25 to 30 minutes. Cool for 5 minutes in the muffin cups.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 24.3 g, Cholesterol 78.5 mg, Fat 8.7 g, Fiber 4.2 g, Protein 15.6 g, SaturatedFat 3.6 g, Sodium 353.4 mg, Sugar 0.5 g

Uju Gift
[email protected]

These frittatas are a great option for a healthy and satisfying breakfast. They're also really easy to make ahead of time, which is a plus.


Jane Marenga
[email protected]

I'm new to cooking and these frittatas were really easy to make. I'm definitely going to make them again.


Waiza Khan
[email protected]

These frittatas are a great way to use up leftover vegetables. I had some broccoli and zucchini that I needed to use up and they worked perfectly in these frittatas.


Precious Akindenor
[email protected]

I'm not a fan of quinoa, but I really liked these frittatas. The quinoa was cooked perfectly and it didn't have a strong flavor.


Tahida Afrin
[email protected]

These frittatas were a bit too dry for my taste. I think I'll try adding more liquid next time.


Rotondwa Mmbadi
[email protected]

I'm always looking for new vegetarian recipes and these frittatas definitely fit the bill. They're easy to make and they taste great!


Betty Baker
[email protected]

These frittatas were perfect for my meal prep. I made a batch on Sunday and ate them throughout the week for breakfast and lunch.


Shafiullah Faizi
[email protected]

I'm not a vegetarian, but I really enjoyed these frittatas. They're a great way to get more vegetables into your diet.


Mlungisi Teto
[email protected]

These frittatas were delicious! I especially loved the combination of the quinoa and the vegetables.


Rayven English
[email protected]

I had some trouble getting the frittatas to set properly. I think I might have overcooked them.


Hameed Subhani
[email protected]

These frittatas were a bit bland for my taste. I think I'll try adding more herbs and spices next time.


Roshan Msm
[email protected]

I love that these frittatas are vegetarian and packed with protein. They're also really versatile - I've added different vegetables and cheeses to them and they've always turned out great.


Ashmita Gurung
[email protected]

I've made these frittatas several times now and they're always a success. They're easy to make and perfect for a quick and healthy breakfast or lunch.


Ruhol Md Ruhol
[email protected]

These frittatas were a hit with my family! They're packed with flavor and the quinoa gives them a nice texture.