With the upcoming spring season, it’s only natural for us to be leaning towards lighter meals. When you’ve got an eyeful of quinoa stored in your pantry, it opens up a world of possibilities: salads, meatloaf, chili, pilaf, and pudding only to name a few!
Today I’m coming to you with some quinoa frittatas that upon first bite will have your tastebuds craving for more. And although they might seem light at first, remember that frittatas are egg based and can be surprisingly filling.
- 1 cup Quinoa (without the additional seasoning that sometimes comes along with it)
- 2 cups water
- 3 eggs
- 1 shredded or diced zucchini
- 1 cup diced Toupie ham
- 1 cup shredded Mozzarella cheese
- 1 1/2 tablespoon grated Parmasan cheese
- 1/4 tsp salt
- 1/4 tsp one-step seasoning of choice
Directions (about 12 medium-sized muffin cups):
1: Bring water to a boil in a pan and add the quinoa. Let it simmer while covered at low heat for approximately 12 minutes or until quinoa is soft. I would suggest not to add any additional seasoning such as the seasoning package that sometimes comes with quinoa as it would interfere with the other flavours.
2: Preheat oven to 400°F.
3: Once done, mix together the quinoa, eggs, zucchini, cheeses, ham, salt and seasoning.
4: Grease a muffin tin and pour the mixture into the cups. You can fill these to the top as they won’t overflow.
5: Pop the muffin tin into the oven for approximately half an hour.
Enjoy immediately or after letting cool for about 5 minutes!
How do you like your quinoa? I’d love to know!