Mini frittatas with quinoa

Mini frittatas with quinoa

Mini frittatas with quinoa

45 minutes

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Details
  • Serving Size:   24
  • Gluten-Free:   True
  • Weight Watchers:   1 Points
Cuisine
  • antipasti
  • morning meal
  • starter
  • brunch
  • snack
  • appetizer
  • breakfast
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 cups cooked quinoa (about ¾ cup uncooked)*
  • 2 eggs
  • 2 egg whites
  • 1 cup zucchini, shredded
  • 1 cup Swiss cheese, coarsely grated
  • ½ cup ham, diced
  • ¼ cup parsley, chopped
  • 2 Tbs Parmesan cheese, grated
  • ¼ tsp white ground pepper
Instructions

In a large bowl mix to combine all the ingredients.

Grease a muffin tin and spoon mixture to the top of each cup.

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).

Let cool for at least 5 minutes in the tin before serving.

Eat hot or cold.

* 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.

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