Loaded Veggie Avocado Quinoa Frittatas
Scrumptious quinoa frittatas baked in a muffin pan and loaded with veggies and creamy bites of avocado. Naturally gluten free and a healthy on the go breakfast!
Servings 12 frittatas
Calories 113cal
Ingredients
- 1 cup uncooked quinoa
- 6 large eggs
- 1 cup spinach, chopped
- 2 tablespoons chopped cilantro
- 1 small red bell pepper, diced
- ¼ cup diced red onion
- 1 ripe avocado, diced
- ¼ teaspoon salt
- Freshly cracked black pepper
- Optional: 1 jalapeño, seeded and diced
- Optional: 1/2 cup shredded cheese of your choice
Instructions
- 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.
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and generously spray the inside of each liner with nonstick cooking spray.
- 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.
- Divide evenly among prepared muffin pan. Bake for 20-25 minutes or until egg is set and edges are barely golden brown.
- Cool in pan for 5-10 minutes then immediately transfer to a wire rack to finish cooling. Store in fridge tightly wrapped or in a container; these will keep for 5-7 days.
Notes
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.
Nutrition
Serving: 1frittata | Calories: 113cal | Carbohydrates: 12.6g | Protein: 4.8g | Fat: 5g | Fiber: 2.2g | Sugar: 1g