Mini Breakfast Quinoa Frittatas

• Gluten free

• Meat

  • 3/4 cup Ham, smoked

• Produce

  • 1/4 cup Cilantro
  • 1/4 cup Green onion
  • 1 Red bell pepper
  • 2 cups Zucchini

• Refrigerated

  • 8 Eggs

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3/4 tsp Salt

• Dairy

  • 1 1/2 cup Pepper jack cheese

• Liquids

  • 1 cup Water

Found on garnishandglaze.com

Ingredients

• ½ cup quinoa
• 1 cup water
• 8 eggs
• 2 cups zucchini, shredded (about 1½ zucchini)
• 1½ cup Pepper Jack cheese, shredded
• 1 red bell pepper, diced
• ¾ cup smoked ham, diced*
• ¼ cup cilantro, chopped
• ¼ cup green onion, chopped
• ¾ teaspoon salt
• ¼ teaspoon black pepper

Directions

• Place quinoa and water in a small pot and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
• Preheat oven to 350 degrees F and grease 18 muffin cup tins.
• Combine all frittata ingredients in a large mixing bowl along with the cooked quinoa and mix until combined. Scoop ¼ cup mixture into each muffin cup. Bake for 18-20 minutes or until set and knife comes out clean.
• Run a knife around the edge of each frittata to remove from pan. Serve hot.

Nutrition