These mini frittatas are so versatile, you will love them! You can eat them as is for a delicious breakfast, or you can use them to make the best breakfast sandwich. I love to put a mini frittata in the middle of a gluten-free bagel with a few slices of avocado – it is simply the most delicious breakfast ever! The great thing about these is that you can make a recipe and freeze them. You will then have a delicious breakfast to go when you wake up too late and are in a rush to get your day started.
The mini frittatas are filled with vegetables and also have quinoa for extra protein. The chipotle gives it a bit of a kick with its smokey flavour. This healthy breakfast will definitely nourish you for a busy day!
Mini Vegetable Chipotle Frittata
Prep time
Cook time
Total time
These mini frittatas are filled with veggies and quinoa and make a great gluten-free breakfast or snack.
Author: Homemade Hearts
Serves: 2 dozen
Ingredients
- 2 cups quinoa, cooked
- 1 zucchini, finely grated
- 1 carrot, finely grated
- 1 red bell pepper, finely diced
- 1 cup baby spinach, finely chopped
- 1 cup old cheddar, grated
- ⅓ cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon chipotle powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 6 eggs
Instructions
- Preheat the oven at 350oF.
- In a large mixing bowl, combine quinoa, zucchini, carrot, pepper, spinach, cheddar, parmesan, garlic powder, chipotle powder, salt and pepper.
- In a small mixing bowl, whisk the eggs.
- Pour the eggs over the vegetables and quinoa and mix well.
- Line 2 dozen muffin molds with silicon cups and pour the frittata mixture evenly into muffin molds.
- Bake in preheated oven for 30 minutes, or until a fork inserted in the center of the frittata comes out clean.
- Remove from muffin molds and serve immediately or cool on wire rack.
Notes
You can freeze these mini frittatas and thaw them when you want a quick and filling breakfast.
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