Posted by on Wednesday, September 4, 2013 in One Dish Two Ways

I have a confession to make. We’ve taught our daughter to say “cray cray.” As in, crazy? Cray cray? Yeah, we say that around here. It started out as ironic-only use and then it sort of creeped its way into our everyday lexicon.

I hope we aren’t as annoying and uncool as I just made us sound.

Anyway, our gal says “cay cay!” and it’s actually pretty darn cute. Much cuter than when middle-aged adults say it.

Speaking of, I’ve been utterly cray-cray (last time I write it, promise) for quinoa frittatas this summer.

Cheddar Corn Quinoa Mini Frittatas with Optional Bacon | Kitchen Treaty

With the double hit of protein from both the eggs and the quinoa, these things are so satisfying – the perfect power breakfast. And when you make them in individual sizes, you can customize them however you please. So mixed diet homes like ours are in business – bacon, ham, or sausage in some, maybe a few extra veggies in lieu of meat in others. A mini quinoa frittata for everyone!

Cheddar Corn Quinoa Mini Frittatas with Optional Bacon | Kitchen Treaty

I love freezing these, too. All it takes is a quick two-minute zap and you’re headed out the door with a warm, satisfying breakfast in hand.

This particular combo – sharp cheddar, sweet corn, smoky green chiles and bacon if you like – isn’t only great for breakfast. These are terrific alongside a simple green salad for a quick lunch or dinner, too.

I taste-tested these for all three meals, just for you, because I’m cray err, selfless like that.

Cheddar Corn Quinoa Mini Frittatas with Optional Bacon
 
Prep time
Cook time
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Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that’s equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!
Author:
Recipe type: Breakfast
Yield: 12 mini frittatas
Ingredients
  • 5 large eggs
  • 2 cups cooked quinoa, cooled (about ¾ cup dried quinoa should result in about 2 cups cooked)
  • 1 cup + ¼ cup shredded sharp cheddar cheese
  • 1 4-ounces can diced green chiles, drained (or roast, peel, and chop your own – poblanos would be fabulous)
  • 1 cup frozen corn kernels (or fresh cooked kernels cut from the cob)
  • ½ cup minced onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
If adding bacon to half
  • 3-4 slices thick-cut bacon, cooked, drained and chopped
If adding bacon to all
  • 6-8 slices thick-cut bacon, cooked, drained and chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
  3. In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
  4. If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you’re skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop – makes it easy!
  5. Evenly sprinkle ¼ cup cheddar over each.
  6. Bake for 18 – 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
  7. These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.