Mini Margherita Quinoa Frittatas (with Cherry Tomatoes, Fresh Basil, and Mozzarella)
These easy vegetarian frittatas with quinoa, cherry tomatoes, fresh basil, and mozzarella come together in a cinch - and taste amazing. They freeze perfectly for future grab-and-go breakfasts, too.
Yield: 12mini frittatas
Ingredients
2cupscooked quinoa*
5large eggs
1cup+ 1/4 cup shredded mozzarella cheese
1/4cup+ 2 tablespoons shredded Parmesan cheese
1/2cupfresh basil leavesminced
1/2cupminced onion
1/2teaspoonsalt
1/4teaspoonblack pepper
12cherry tomatoes
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
Divide mixture equally between muffin tins (I use an ice cream scoop).
Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
Bake for about 20 minutes until egg is set and frittatas are golden around the edges.