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Mini frittata with quinoa packs flavors

Leftovers are a perfect ingredient for Mini Quinoa Frittata. (Lorie Hutson)

When I revealed my plans for making mini frittata with quinoa for this month’s Dinner Together to my family, the response was a resounding “meh.” Good thing I’ve never let that stop me.

This recipe is a great way to customize mini frittata for everyone without too much trouble. These portable egg and cheese breakfasts get an extra dose of protein and fiber from the quinoa. With the right ingredients they’re elegant enough for brunch, but they are also easily frozen and warmed in the microwave for a quick but hearty breakfast or lunch.

Use up leftovers. Experiment with new flavors. Please the picky palates of everyone in your family by putting different ingredients into each one. This basic recipe makes it simple to accommodate the allergies and food preferences of almost anyone who might grace your table. (Sorry vegans!)

Start by whisking the eggs together with quinoa and a splash of milk, along with salt and pepper. Then, coat the wells of a muffin tins with nonstick cooking spray. Drop any combination of vegetables and meat into each well. Pour the egg base evenly over ingredients in six wells in the muffin pan. Then, top with cheese. I used peppered bacon, roasted red pepper, asparagus and goat cheese in mine. I served them topped with a bit of avocado, red pepper and parsley.

I always think of frittata as a great way to use leftover ingredients. Any cheeses would be delicious. Consider Parmesan, pepper jack, Swiss or sharp cheddar. The meat and vegetables should be cooked before adding. Here are some suggested combinations:

For brunch: Caramelized onions, sautéed wild mushrooms, thyme and spinach, top with Parmesan cheese.

For vegetarians: Kalamata olive slices, artichoke hearts, roasted red peppers, parsley and feta cheese.

For children or picky eaters: Diced ham or sausage, topped with cheddar cheese.

For omnivores: Bacon, chopped tomato, spinach, green onion and Swiss cheese.

For heat seekers: Chorizo sausage, cooked diced red potato and spinach, top with sharp cheddar cheese.

Quinoa is gluten free, so don’t let that stop you from offering these to family members or guests with a gluten sensitivity or Celiac disease. The quinoa lends a nice texture to the little frittatas without being overwhelming.

This recipe doubles easily.

Mini Frittatas with Quinoa

Adapted from Allrecipes.com

5 eggs

1/4 cup milk

1/4 teaspoon salt

Black or white pepper, to taste

1/2 cup cooked quinoa

Filling ingredients of your choice

Cheese, of your choice

Preheat oven to 400 degrees. Spray the wells of a 6-muffin baking tin with nonstick cooking spray.

Whisk together eggs, milk, salt, pepper and quinoa in a large glass measuring cup or bowl. Fill each well of the muffin tin with the filling ingredients of your choice. The pictured mini frittata included chopped bacon, asparagus pieces, chopped roasted red pepper and goat cheese.

Pour the egg mixture evenly over the filling ingredients. Top with your choice of cheese.

Bake in preheated oven until puffed and golden brown, about 25 minutes. Cool in the pan about 5 minutes before serving.

Yield: 6 mini frittatas