Place quinoa and 2 cups of water in a small pot over high heat. Bring to boil, cover, reduce heat to low and cook quinoa for 15 minutes or until all the water is absorbed. Fluff with a fork and transfer to a separate bowl to cool for 10-15 minutes.
In a large bowl, beat together eggs. Fold in veggies, onion, avocado, salt and pepper and jalapeño and/or cheese (if adding). Fold in cooled quinoa.
It’s important to use muffin liners in this recipe when baking as when I didn’t my mini frittatas stuck to the pan. Be sure to spray the inside of the liners with nonstick cooking spray too!
Nutrition does not include shredded cheese, but if added, each frittata will be around 15 calories more.
You can play around with the veggies! Try adding mushrooms, zucchini, sweet potatoes or even black beans.
Organic eggs with omega-3s are best for optimal nutrition.