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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mini Frittatas with Quinoa Recipe

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This recipe for Mini Frittatas with Quinoa is from The Healthy Living Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups water
3/4 cups quinoa, rinsed & drained
2 eggs
2 egg whites
1 cup shredded zucchini
1 cup shredded Swiss cheese
1/2 cup ham
1/4 cup chopped fresh parsley
2 tbsp. ground white pepper
Directions:
Directions:
Preheat oven to 400 F. Grease 6 muffin cups.
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until 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 top.
Bake in preheated oven until the edges of frittatas are golden brown, about 30 min. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Great for breakfast or day time snacks

 

 

 

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