Loaded Veggie Avocado Quinoa Frittatas

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, ripe
  • 2 tbsp Cilantro
  • 1 Red bell pepper, small
  • 1/4 cup Red onion
  • 1 cup Spinach

• Refrigerated

  • 3 Egg whites, large
  • 3 Eggs, large

• Pasta & Grains

  • 1 cup Ancient harvest quinoa

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1/4 tsp Salt

Found on ambitiouskitchen.com

Description

Ingredients

• 1 cup uncooked Ancient Harvest Quinoa
• 3 large eggs
• 3 large egg whites
• 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

Directions

• 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 5-10 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 and egg whites. 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.

Nutrition