Mini Quinoa/Rice Frittatas

We used this recipe when we had company this weekend and served these with some really nice slab bacon. It was a big hit.


Mini Quinoa/Rice Frittatas

Makes 10-12 muffin sized frittatas

    1/2 cup quinoa or RICE
    4 eggs
    1 cup zucchini, shredded (Or chopped fresh spinach)
    3/4 cup cheddar cheese, shredded (Or swiss cheese)
    1/4 - 1/3 cup onion, chopped
    Salt and pepper to taste

Directions:

Preheat oven to 350°F. Line a muffin tin with liners (I used foil ones) or coat with non-stick spray.
Place quinoa or rice and 1 cup of water in a small saucepan over medium heat. Bring to a boil and reduce heat. Simmer for 10-15 minutes, until grain is slightly translucent and water is absorbed. Remove from heat and set aside.

In a large bowl, whisk eggs, zucchini, cheese and onion together. Add in cooked quinoa and stir to combine. Add salt and pepper to taste. Spoon frittata mixture into the prepared muffin tin, filling each cup almost full. Bake for 20-25 minutes, until fully cooked through.