Mini frittatas with quinoa
A gluten-free mini frittatas with quinoa recipe that serves 24 and costs 21 cents per serving. Packed with protein and vitamins, it is perfect for a party appetizer and a great option for those following a gluten-free diet. Best made for brunch or gatherings.
Ingredients
cooked quinoa
138.75 g
free range eggs
2
egg whites
2
courgettes
124 g
swiss cheese
108 g
diced ham
57 g
parsley
15 g
parmigiano reggiano
2 Tbs
black pepper
0.25 tsps
Method
- In a large bowl mix to combine all the ingredients.
- Grease a muffin tin and spoon mixture to the top of each cup.
- Bake in an oven at 200C / 390F for 30 minutes, or until the edges of the frittatas are golden brown (do not under bake or they won't come out of the pan).
- Let cool for at least 5 minutes in the tin before serving.
- Eat hot or cold.
- * Cook quinoa in 350 ml water for 20 minutes (or according to the package instructions). After cooking, leave to soak any remaining water for additional 5 minutes.
Nutrition:
Carbs
1 g
Fat
2 g
Protein
2 g
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