Mini frittatas with quinoa
2 cups cooked quinoa (about ¾ cup uncooked)*
2 egg whites
1 cup zucchini, shredded
1 cup Swiss cheese, coarsely grated
½ cup ham, diced
¼ cup parsley, chopped
2 tbs Parmesan cheese, grated
¼ tsp white ground pepper
In a large bowl mix to combine all the ingredients.
Grease a muffin tin and spoon mixture to the top of each cup.
Bake in an oven at 200˚C / 390˚F for 30 minutes, or until the edges of the frittatas are golden brown (do not under bake or they won't come out of the pan).
Let cool for at least 5 minutes in the tin before serving.
Eat hot or cold.
* Cook quinoa in 350 ml water for 20 minutes (or according to the package instructions). After cooking, leave to soak any remaining water for additional 5 minutes.