A frittata made into a mini version, feel free to change up the vegetables and use your favourite. The quinoa adds in another dimension of texture and extra protein. Mini Quinoa Vegetable Frittatas recipe by Neha Jamani.
2 tablespoons coconut oil
1 cup broccoli, chopped
3⁄4 cup red bell pepper, diced
1 cup cooked quinoa
5 large eggs, beaten
1⁄2 teaspoon salt
1⁄2 teaspoon mixed herbs
1⁄4 teaspoon pepper
Preheat oven to 175C degrees. Grease a muffin tin with one tablespoon coconut oil and set aside.
In a skillet, heat the one tablespoon coconut oil over medium heat. Add the broccoli and peppers, sauté for 2 minutes until the vegetables are cooked but still crunchy. Season with salt, pepper and mixed herbs and remove from heat.
Transfer vegetables to a bowl mix in the cooked quinoa. Taste and adjust the seasonings to your liking.
Add the beaten eggs to the quinoa and vegetable mixture, stir gently to incorporate. Spoon the mixture until three quarters full in the prepared muffin tin and bake for about 22-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool for a few minutes in the pan. The muffins can be served warm or at room temperature. Store extras in an airtight container in the refrigerator for up to 4 days.
The frittatas can be made in advance and are best served warm or at room temperature.
Yield: 8 medium or 12 small muffins
ABOUT NEHA JAMANI
A therapeutic and holistic chef, Neha is founder of Dubai-based The Sacred Kitchen. A graduate of Bauman College of Holistic Nutrition and Culinary Arts in California, Neha aims to raise awareness about the importance of food choices and reconnect people with their bodies and the food they eat. www.thesacredkitchen.org