Mini Frittatas with Quinoa

Mini Frittatas with Quinoa

Made  times
Laka kuharica 7

"Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner."
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1 h 10 m servings 213 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
  2. 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.
  3. 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.
  4. 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.


  1. 69 Ratings

Most helpful positive review

This recipe is a keeper. I did not have the exact ingredients, so I used an Italian blend of cheese instead of swiss. I also seasoned it with what i had on hand. This was so good that my 3 and 5...

Most helpful critical review

This was just okay. I made no changes to the recipe. No idea why it didn't turn out as well as other reviewers.

This recipe is a keeper. I did not have the exact ingredients, so I used an Italian blend of cheese instead of swiss. I also seasoned it with what i had on hand. This was so good that my 3 and 5...

Great way to sneak nutritious breakfast into teen daughter before school!

These were a hit! They would be a great addition to a brunch table, and I would also send these in my child's lunchbox for a healthy and tasty lunch item. I used what I had in my fridge, so in...

I had never cooked with Quinoa before, as I am not uptight, but I was so surprised at the great nutritional values, and wonderful taste! This recipe is a winner! It was so easy to make! I didn't...

Love this recipe for breakfast! I made about 2 dozen and froze most except 5 for the work week. At work , I would microwave for 1 minute and sometimes use 1 tsp of salsa if I wanted a little sp...

I've made these three times since the end of January (it's mid-February as I write). The first time, I made them exactly as written, the second time, I swapped spinach for the zucchini and the l...

Delicious! Super easy and versatile! I used Gruyere and doubled the recipe. Used 6 eggs and 2 whites. This recipe is very forgiving and you can do a lot with it. I also added fresh herbs and pep...

Great recipe. Only thing I changed was to use jack cheese instead of Swiss. Interesting how the quinoa takes on the favors of the other ingredients. Has a wheaty-vege taste more than ham and ...

This recipe is great! Made this with a tiny substitution. I used some bacon and pepperoni instead of ham. Just didn't have ham on hand. This was awesome! Great taste. Easty to make, and I reheat...

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