Mini frittatas with quinoa
Total Steps
7
Ingredients
10
Tools Needed
6
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- 1/4 cup parsley, chopped
- 1/2 cup ham, diced
- 1 cup Swiss cheese, coarsely grated
- 1 cup zucchini, shredded
- 2 egg whites
- 2 eggs
- 2 cups cooked quinoa
- 2 tablespoons Parmesan cheese, grated
- 1/4 teaspoon white ground pepper
- 350 ml water
Instructions
Step 1
To prepare the cooked quinoa (if not pre-cooked): Cook 3/4 cup uncooked quinoa in 350 ml water for 20 minutes, or according to package instructions. After cooking, leave to soak any remaining water for an additional 5 minutes.
Step 2
In a large bowl, mix all the frittata ingredients (parsley, ham, Swiss cheese, zucchini, egg whites, eggs, cooked quinoa, Parmesan cheese, and white ground pepper) until well combined.
Step 3
Grease a muffin tin.
Step 4
Spoon the mixture into each cup of the greased muffin tin, filling to the top.
Step 5
Bake in an oven preheated to 200˚C (390˚F) for 30 minutes, or until the edges of the frittatas are golden brown. Ensure they are fully cooked to prevent sticking to the pan.
Step 6
Let the frittatas cool for at least 5 minutes in the muffin tin before serving.
Step 7
Serve hot or cold.