Glen and I seem to be on a brunch kick here lately, which isn’t a bad thing at all really. The other day we stumbled on a recipe for mini quinoa frittatas that we got off of another blog called 52 Kitchen Adventures. I would never have thought to put these ingredients together on my own. It turned out very yummy.
Of course we had to slightly alter the recipe…..we did bacon, green onion and mushrooms. Glen of course put hot sauce on his. He made it look so happy! I ended up topping mine with salsa.
Mini Quinoa Frittatas
Adapted from So Very Blessed
Makes 10-12 muffin sized frittatas
- 1/2 cup quinoa
- 4 eggs (I’ve also done this with 2 eggs + 2 egg whites)
- 1 cup zucchini, shredded
- 3/4 cup cheddar cheese, shredded
- 1/2 cup onion, chopped
- Salt and pepper to taste
Preheat oven to 350°F. Line a muffin tin with liners (I used foil ones) or coat with non-stick spray.
Place quinoa and 1 cup of water in a small saucepan over medium heat. Bring to a boil and reduce heat. Simmer for 10-15 minutes, until grain is slightly translucent and water is absorbed. Remove from heat and set aside.
In a large bowl, whisk eggs, zucchini, cheese and onion together. Add in cooked quinoa and stir to combine. Add salt and pepper to taste. Spoon frittata mixture into the prepared muffin tin, filling each cup almost full. Bake for 20-25 minutes, until fully cooked through.