Loaded Veggie Avocado Quinoa Frittatas
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.73 out of 5 stars
(11)
Ingredients
12 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide evenly among prepared muffin pan. Bake for 20-25 minutes or until egg is set and edges are barely golden brown.
Step 5
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.
Step 6
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