Mini Quinoa Frittatas

^{Mini Quinoa Frittatas}

^{Makes 10-12 muffin sized frittatas}

• ^{1/2 cup quinoa}
• ^{4 eggs}
• ^{1 cup zucchini, shredded}
• ^{3/4 cup mozzarella or lactose free cheese, grated}
• ^{1 small onion, diced}
• ^{Small Handful spinach, chopped}
• ^{Salt and pepper to taste}

^{Preheat oven to 180°c.}

^{Line a muffin tin with liners or lightly coat with some coconut oil.}

^{Place quinoa and 1 cup of water in a small pot over medium heat. Bring to a boil and reduce heat.}

^{Simmer for 12-15 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.}

^{Add frittata mixture into the muffin tin, filling each cup ¾ full.}

^{Bake for 20-25 minutes, until fully cooked through.}