Lunch Recipe

Mini Frittatas with Quinoa

Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.

INGRIDIENT

1 ½ cups water

¾ cup quinoa, rinsed and drained

2 eggs

2 egg whites

1 cup shredded zucchini

1 cup shredded Swiss cheese

½ cup diced ham

¼ cup chopped fresh parsley

2 tablespoons grated Parmesan cheese

¼ teaspoon ground white pepper

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.

Step: 2

Bring the quinoa and water to a 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.

Step: 3

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 cup.

Step: 4

Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

NUTRITION FACT

Per Serving: 213 calories; protein 14g; carbohydrates 15.5g; fat 10.5g; cholesterol 86.3mg; sodium 256mg.

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