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.