Mini Margherita Quinoa Frittatas With Cherry Tomatoes Fresh Basil And Mozzarella Food

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.

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