Mini Vegan Quinoa Frittatas
preparation
local_dining 15 minutes
cooking
timer30 minutes
servings
room_service12
Ingredients
fiber_manual_record1 teaspoon dried parsley
fiber_manual_record1/4 cup + 2 tablespoons extra virgin olive oil, divided
fiber_manual_record1 cup garbanzo bean flour (I like Bob's Red Mill)
fiber_manual_record3 garlic cloves, minced (about 1 tablespoon)
fiber_manual_record1/2 cup finely chopped green onions (approx. 1 small bunch)
fiber_manual_record3 cups finely chopped kale (stems removed) or spinach
fiber_manual_record2 cups finely chopped mushrooms (I used cremini)
fiber_manual_record1 teaspoon dried oregano
fiber_manual_record1/4 teaspoon pepper
fiber_manual_record1 cup cooked quinoa (about 1/3 cup dry)
fiber_manual_record1 red bell pepper, stem removed and finely chopped (about 1/2 cup)
fiber_manual_record1 teaspoon salt
fiber_manual_record1 1/4 cups water
Instructions
1 - Preheat the oven to 400F then lightly grease or line a muffin tin for 12 frittatas.
2 - In a large skillet, warm 2 tablespoons olive oil over medium heat.
3 - Add the mushrooms, green onion and bell pepper and cook for about 5 minutes.
4 - Add the garlic and kale then continue to cook for 5 more minutes, until kale is wilted and vegetables are softened.
5 - Remove from heat and set aside.
6 - In a large bowl, combine garbanzo bean flour, seasonings, remaining olive oil and water. Stir until everything is well incorporated.
7 - Add the cooked vegetables and quinoa then stir to combine.
8 - Transfer the mixture to the muffin tin, filling each about 3/4 of the way full.
9 - Bake in the oven for 25 to 30 minutes, until light golden brown and firm. Set aside to cool for at least 15 minutes before removing from the pan. They will firm up and be easier to remove from the pan if you allow them to cool completely. Reheat when ready to serve, and enjoy!