MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)
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
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.
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!
Nutrition Facts : Calories 92 kcal, Carbohydrate 5 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 235 mg, Sugar 1 g, ServingSize 1 serving
VEGETABLE FRITTATA WITH QUINOA
Provided by Tara Parker-Pope
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Heat stock in a saucepan over medium heat to boiling. Add parsnips and cook 5 to 7 minutes, until al dente. Remove parsnips from stock with a slotted spoon and put in large bowl. Reserve stock; it will be used to cook other frittata ingredients.
- Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente. Remove cauliflower and add to bowl with parsnips.
- Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.
- Add quinoa to simmering stock, bring to a boil and cook about 5 minutes, or until al dente. Remove the quinoa from the stock and add to vegetables in bowl. (The broth, enriched with flavor and vitamins from the vegetables, can be stored and re-used.)
- Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa. Mix until the cheese combines completely with the other ingredients.
- In a small bowl, whisk the eggs with a fork until whites and yolks are mixed. Add the eggs to the vegetable mixture and stir gently.
- Rub 1 teaspoon butter on the bottom of a 10-inch nonstick ovenproof fry pan (or coat with nonstick spray). Heat the pan on the stovetop on medium until the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes, then finish in the oven until done to your taste. (Leaving them slightly runny makes for a velvety texture.)
- Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together. You can brush the top of the frittata with melted butter and serve with toast.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 2 grams, TransFat 0 grams
MINI ITALIAN FRITTATAS
Steps:
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
- In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON
Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
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.
More about "mini quinoa frittata recipes"
KALE, QUINOA, & GOAT CHEESE MINI FRITTATAS - SO HAPPY …
From sohappyyoulikedit.com
EASY MINI FRITTATAS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
FRITTATA WITH QUINOA AND VEGETABLES - TASTETORONTO
From tastetoronto.com
INA GARTEN MINI FRITTATA - INA GARTEN EATS
From inagarteneats.com
MINI FRITTATA WITH QUINOA PACKS FLAVORS - THE SPOKESMAN-REVIEW
From spokesman.com
MINI FRITTATAS WITH QUINOA - FOODISTA.COM
From foodista.com
MINI VEGAN QUINOA FRITTATAS - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
MINI FRITTATAS WITH QUINOA - NONONSENSE.RECIPES
From nononsense.recipes
LOADED VEGGIE AVOCADO QUINOA FRITTATAS - AMBITIOUS …
From ambitiouskitchen.com
MY EASY MINI QUINOA FRITTATAS – INASS M. - INASSJENNER.COM
From inassjenner.com
MINI QUINOA FRITTATAS - 52KITCHENADVENTURES.COM
From 52kitchenadventures.com
QUINOA FRITTATA WITH ROASTED RED PEPPERS AND …
From prevention.com
SPICY MINI QUINOA FRITTATAS WITH QUESO FRESCO – THE SEA SALT
From theseasalt.com
MINI FRITTATAS RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love