Mini Quinoa Frittata Food

MINI QUINOA FRITTATA RECIPE

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!

MINI FRITTATAS WITH QUINOA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
• Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
• Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

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

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.

CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
• In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
• If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
• Evenly sprinkle 1/4 cup cheddar over each.
• Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
• These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.

MINI FRITTATAS

Steps:

• Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
• In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
• In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
• Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.