These mini frittatas with quinoa are a nutritious and flavorful twist on the classic frittata. Packed with protein and veggies, they make a perfect breakfast, brunch, or snack option. The quinoa adds a hearty texture and a nutty flavor to the dish.
Ingredients
- 6 eggs
- 1/2 cup cooked quinoa
- 1/2 cup chopped bell peppers
- 1/4 cup chopped onions
- 1/4 cup shredded cheese
- 1/4 cup milk
- Salt and pepper to taste
- Cooking spray
Directions
- Preheat the oven to 350°F and spray a mini muffin tin with cooking spray.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the cooked quinoa, bell peppers, onions, and shredded cheese.
- Pour the mixture into the prepared muffin tin, filling each cup almost to the top.
- Bake for 20-25 minutes or until the frittatas are set and lightly golden on top.
- Remove from the oven and let them cool slightly before serving.
- Enjoy these mini frittatas with quinoa warm or at room temperature.
