Recipe by Easy Cook
"Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner."
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1 1/2 cups
quinoa, rinsed and drained
shredded Swiss cheese
chopped fresh parsley
grated Parmesan cheese
ground white pepper
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 year ate it. One thing I did notice is that with the size of my muffin cups this recipe made 12 and I only cooked it for 20 minutes. Thanks for a great recipe.
Good, not great. I made the recipe as is, and they felt a little dry and none-to-special. Next time, a little less quinoa and a few tablespoons of cream cheese should do the trick. I like that the recipe lends itself to tweaks. I also think this would be amazing with a nice hollandaise sauce or a ber blanc of some sort.
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 instead of ham, bacon, added green onion, and used a tex mex cheese instead of swiss. Yum!
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 have the suggested ingredients so I used finely chopped bacon, and a blend of shredded cheeses. WOW. What a treat. I had a few guests over, and after a sizeable joint, we all thoroughly enjoyed these Quinoa Frittatas! I'd recommend it to anyone.
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 spice. I also used different cheeses and veggies for variety, ie, cheddar and chopped red and yellow peppers.
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 last time, I used smoked gouda instead of swiss and chives instead of parsley. It's a great base to experiment with but the original was great too. Next time, I think I might add chopped &sauteed onion, and possibly broccoli. I get 12 frittatas out of this recipe.
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 pepper, next time will try feta,spinach and diced onions.Excellent as its written. Have it for dinner with a nice glass of sauvignon blanc.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Frittatas with Quinoa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
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