Best Mini Margherita Quinoa Frittatas With Cherry Tomatoes Fresh Basil And Mozzarella Recipes

MINI QUINOA FRITTATA RECIPE

Mini Quinoa Frittata Recipe image

Quinoa Frittatas are an easy, healthy, and delicious breakfast or snack recipe. Reheats well.

Provided by Erin Henry

Time 30m

Number Of Ingredients 7

Ingredients

2 1/2 cups diced vegetables (your preference, but onions, peppers, and zucchini work well)
1 Tablespoon olive oil
1 cup cooked quinoa
1 cup crumbled feta cheese
20 ounces of liquid egg whites
1 Tablespoon Italian herbs
Dash of salt and pepper

Steps:

Preheat your oven to 350 degrees F. Then, heat a medium frying pan on medium-high heat. Place olive oil in the pan-Cook vegetables for about 5 minutes or until tender.
If using a metal muffin pan, coat with non-stick cooking spray.
Place an equal amount of the cooked vegetable mixture, quinoa, and feta cheese in each muffin cup.
Pour in egg whites until the muffin cup is nearly full. Top with Italian herbs and pepper and salt.
Bake for 20-25 minutes or until the center is firm.
Let cool before removing from the pan. Enjoy!

Nutrition Facts : Calories 92 kcal, Carbohydrate 5 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 235 mg, Sugar 1 g, ServingSize 1 serving

MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)

Mini Margherita Quinoa Frittatas (with Cherry Tomatoes, Fresh Basil, and Mozzarella) image

These easy vegetarian frittatas with quinoa, cherry tomatoes, fresh basil, and mozzarella come together in a cinch - and taste amazing. They freeze perfectly for future grab-and-go breakfasts, too.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 9

Ingredients

2 cups cooked quinoa*
5 large eggs
1 cup + 1/4 cup shredded mozzarella cheese
1/4 cup + 2 tablespoons shredded Parmesan cheese
1/2 cup fresh basil leaves (minced)
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper
12 cherry tomatoes

Steps:

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
Divide mixture equally between muffin tins (I use an ice cream scoop).
Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
Bake for about 20 minutes until egg is set and frittatas are golden around the edges.