When it comes to frittatas, I never feel full. To resolve this issue, what have we done at RADNUT? Well we’ve pretty much packed these guys with everything and anything in our fridge. This is a versatile recipe, experiment with additions and skip out on ingredients you dislike. 2 of these with a side salad can make a great meal at any time of day. Fill your belly now and thank me later.
Ingredients
- 3/4 cup quinoa
- 3/4 cup zucchini
- 6 green onions
- 4 mushrooms
- 3/4 cup diced ham (200-250g)
- 3/4 cup spinach or swiss chard (measure before chopping)
- 1/3 cup parsley
- 3/4 cup light cheddar cheese
- 1/4 cup light feta cheese or parmesan
- 1 tbsp dill
- 1/4 tsp thyme
- 1/4 tsp cayenne
- 1/4 tsp salt
- 1/2 tsp pepper
- 4 eggs
Servings: Frittatas
Instructions
- Cook 3/4 Cup quinoa in boiling water on stove-top. Season as desired
- Shred or dice zucchini into small pieces and add to large bowl
- Slice green onions and add to bowl with zucchini
- Dice mushrooms and ham and add to same bowl
- Finely chop spinach and parsley and add to bowl
- Preheat oven to 385 degrees F
- Shred cheddar cheese, crumble feta and add to bowl
- Season mixture with dill, thyme, salt, pepper, cayenne. Adjust amounts as desired
- Rinse cooked quinoa with cold water. Drain out all water and add quinoa into bowl with all other ingredients
- Crack eggs into bowl and mix gently to incorporate eggs
- Spoon mixture into lightly oiled muffin tins. Bake 25-30 minutes until golden brown
- Let frittatas cool 5-10 minutes. Serve with soup or salad
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Cheesy Quinoa Spinach Ham Frittatas