Quinoa and courgette mini frittatas

    Quinoa and courgette mini frittatas


    1 person made this

    About this recipe: High protein savoury mini frittatas made with quinoa, eggs, courgette, Swiss cheese and ham. They taste great hot or cold. Ideal for breakfast, brunch, lunch or dinner.

    Makes: 6 mini quiches

    • 355ml water
    • 130g quinoa, rinsed and drained
    • 2 eggs
    • 2 egg whites
    • 125g grated courgette
    • 100g grated Swiss cheese
    • 75g ham, diced
    • 15g freshly chopped parsley
    • 2 tablespoons grated Parmesan cheese
    • 1/4 teaspoon ground white pepper

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 200 C / Gas 6. Grease 6 of the holes in a muffin tin.
    2. Bring the quinoa and water to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
    3. Combine cooked quinoa, eggs, egg whites, courgette, 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 cup.
    4. Bake in preheated oven until the edges are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the tin before serving. Serve hot or cold.

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