At 350 degrees, fried tortillas with salsa and cheese are baked for 8 minutes. Cheeses like cheddar, jack, or pizza sauce work well. The oil should be chilled before storing it in a jar in the refrigerator.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups water
- ¾ cup quinoa, rinsed and drained
- 2 eggs
- 2 egg whites
- 1 cup shredded zucchini
- 1 cup shredded Swiss cheese
- ½ cup diced ham
- ¼ cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon ground white pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
- Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
- Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 256 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly and I cooked it for about 25 minutes and it made 11 muffins. I would make it again but when I do I am going to add another egg with the yolk because they didn’t stick together well and I would also use less parsley and maybe add peppers for flavor.
I made a few changes, like using Bulgur in place of Quinoa, and flax eggs in place of real eggs. I’m also not a fan of Swiss cheese so used a combo of Mozzarella and Cheddar Jack. I didn’t have a zucchini so grated a carrot and used it. No parsley on hand, and not a user of pepper(any kind!). I will say that I’m glad I doubled the amount of Bulgur I used, as I may not have had enough for 6 muffins otherwise. I baked for 30 minutes per directions. The 3 small frittatas came out perfectly. I went to take the larger muffins out, and discovered that they were not thoroughly baked! I have to put them back in the oven for an additional 15-20 minutes, and hope that they’re done. (It was probably my fault- I put both muffin pans on the same shelf, and it might be the front 2 that weren’t baked completely)
This is a great high protein breakfast. The zucchini made it a little soggy, so I used broccoli instead the second time I made this. I also cooked the quinoa in chicken broth instead of water to add more flavor.
Love this recipe. I make it at least once a month so have for breakfasts on the go!
Good, but a lot of work for what you get.
Made it, loved it & I will definately make it again. I swapped the Swiss & parmesan cheese & opted for Mainland aged cheddar tasty cheese. I left out the diced ham & I used free range eggs ( lovingly layed ) by my chickens. I especially liked that the recipe had quinoa!! Debbie
I also used chopped fresh spinach rather than zucchini (this is just what I had on hand). Also used bacon rather than ham (again, this is what I had on hand.) One recipe really makes 8 regular muffin-size frittatas. Serve with fresh salsa (from a grocery deli aisle) for a bit of spice, as these are rather bland. Think next time I’ll try breakfast OR italian sausage for the meat.
So easy, delicious and nutritious too! I used rainbow quinoa (be sure to rinse well beforehand) cooked in chicken broth. I cleaned out the fridge with this recipe, bonus! I used diced ham, real bacon bits, spinach, onion, chopped sun-dried tomatoes, and a mix of cheddar, parmesan and swiss. I also used 5 whole eggs (didn’t want to bother separating the whites) but next time I’ll use 6 eggs. Added a bit of water to fluff up the mixture and seasoned with salt, black pepper, parsley, dill, and onion powder. Sprinkled a little extra cheddar on the tops before I put them in the oven. Baked 20 min at 350° as my oven runs hot, and they were perfect! You could use whatever veggies/meats/cheeses you want as this recipe holds up well to changes. This will make my grab-and-go breakfast routine super easy!
This was good but a bit bland; I’m giving it four stars for the general idea. I liked the quinoa but next time I’ll probably decrease the amount significantly — it overwhelmed the frittata taste. I added green onion and a splash of milk and reduced the parsley. Next time I will use more vegetables, maybe some spinach and tomatoes instead of or in addition to the zucchini; as is I found the vegetable taste too subtle. UPDATE: 5 star with less quinoa and a mixture of mushrooms, garlic, spinach and cherry tomatoes, and feta instead of Swiss (smaller amount of feta).
I added shredded carrots for some extra colour. I also substituted diced and sautéed portobello mushrooms for the ham. Delicious!!! I also cooked the quinoa in vegetable broth not water. My family and friends love these yummy treats cold or warm. They never last long at my house and are always requested when family visits.
I ‘m not a fan of parsley so I left that out, added red onion slivers, spinach, and used turkey ham. Excellent!
I made this while camping over a propane stove. Just had to cover the muffin tin with foil. Worked well!
Love these. Very versatile.
So good!!! I would add a little more salt next time though, and maybe try more zucchini. Will also try with spinach. This is definitely going to be a new breakfast staple for me.
Super yummy and easy! I pack them for the work week! My husband and my KIDS love em!!! Nice to play with the ingredients this week I’m adding turkey ham to save a few calories! Love this go to for breakfast or lunch!!!
I make these often for dinner. my kids will always eat them. I use kiddie cupcake wrappers and the kids love that. These are a definite keeper
These are a great quick way to start your morning. I made them exactly as the recipe said. I kept 1/2 in the refrigerator and froze the rest. They heat up very easily. Love the Swiss cheese, ads an extra zip to them. Great for gluten free eaters!
Amazing. Added mushrooms instead of zucchini and used black pepper instead of white. Doubled the recipe to make 12.
This recipe is so flexible. I use 5 eggs (I can’t be fussed separating the whites) and keep the quinoa and zucchini proportions the same. For the quinoa, it is very important to use chicken or vegetable stock instead of water. It adds a flavor punch that takes this dish to the next level.
Breakfast on the go! I make these Sunday evening so I have something to grab for breakfast every morning as I’m running out the door to work. I love them because they’re super easy to make and taste just as delicious on Friday as they did when I took them out of the oven. And the best part, they’re good for you! Definitely a better alternative to coffee and a danish! Only thing I changed is I used turkey franks instead of ham….YUM. Thanks so much for the recipe!
I made this as per recipe except I used American instead is Swiss cheese. They were a little bland to me, but I might try it again with sausage instead of ham. As it is written, they are very moist.