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Mini Frittatas with Quinoa

Laka kuharica - Easy Cook

"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
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

See full nutrition

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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 70
  1. 90 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

After I added some changes, the recipe was delicious! I'm a vegetarian and deleted the ham. We experimented with different toppings because the frittatas needed more flavor. After adding basil...

Most helpful
Most positive
Least positive

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...

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...

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...

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 ...

I make a similar recipe, first, use stock not water to cook quinoa, I add chopped broccoli fresh and fresh spinach, sauteed mushrooms and onion, garlic as well, I don;t use any meat, but I use a...