Mini Quinoa Frittata Recipe

Mini Quinoa Frittatas on a grau plate with mixed greens.

Quinoa Frittatas are an easy, healthy, and delicious breakfast or snack recipe. Reheats well.

Course Breakfast, lunch, Snack

Cuisine American

Prep Time 8

Cook Time 22

Total Time 30

Servings mini frittatas

Calories 92kcal

Equipment

muffin pan
frying pan
knife
Spatula or cooking spoon

Ingredients

2 ½ cups diced vegetables your preference, but onions, peppers, and zucchini work well
1 Tablespoon olive oil
1 cup cooked quinoa
1 cup crumbled feta cheese
20 ounces of liquid egg whites
1 Tablespoon Italian herbs
Dash of salt and pepper

Get Recipe Ingredients

Instructions

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!

Video

Notes

The recipe is great to make ahead and eat throughout the week.

Yes, you can use whole eggs in the recipe. You will need about 8 beaten eggs.

To easily remove them from the pan, run a knife around the edge of each frittata.

To freeze: Remove from muffin pan. Place baked cups on a baking sheet, then freeze until solid, and then transfer to a freezer-safe bag. To thaw, microwave for 20-40 seconds depending on how many you're reheating.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition