Mini frittatas with quinoa
preparation
local_dining minutes
cooking
timer minutes
servings
room_service24
Ingredients
fiber_manual_record2 cups cooked quinoa (about ¾ cup uncooked)*
fiber_manual_record2 eggs
fiber_manual_record2 egg whites
fiber_manual_record1 cup zucchini, shredded
fiber_manual_record1 cup Swiss cheese, coarsely grated
fiber_manual_record½ cup ham, diced
fiber_manual_record¼ cup parsley, chopped
fiber_manual_record2 Tbs Parmesan cheese, grated
fiber_manual_record¼ tsp white ground pepper
Instructions
1 - In a large bowl mix to combine all the ingredients.
2 - Grease a muffin tin and spoon mixture to the top of each cup.
3 - Bake in an oven at 200C / 390F 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).
4 - Let cool for at least 5 minutes in the tin before serving.
5 - Eat hot or cold.
6 - * 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.