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My review
Vegetarian Quinoa Frittatas
2
Anysia Deák
"This a healthy option for a side to another dish or all on its own. You can eat it hot or cold. And it is great for making ahead to have something quick to eat later."
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Ingredients
1 h 5 m servings 238Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Combine water, quinoa, and olive oil in a saucepan; bring to a boil. Stir rosemary into the quinoa mixture. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Mix quinoa mixture, zucchini, mozzarella cheese, black beans, 1/4 cup Parmesan cheese, eggs, egg whites, and white pepper together in a large bowl. Spoon mixture into each muffin cup and top with remaining Parmesan cheese.
- Bake in the preheated oven until set in the middle and edges are golden brown, 25 to 30 minutes. Cool for 5 minutes in the muffin cups.
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Reviews
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10/12/2016
I'll be honest. I started out having my doubts about this recipe. However, I think it's perfect and I am not even big rosemary fan. I did squeeze the liquid out of my zucchini and used the chees...
12/15/2016
really great idea. could be fantastic little brunch items. here are my suggestions: 1) add salt 2) reduce rosemary 3) don't need all of the quinoa - maybe 1/2? 4) maybe a dash of tobasco in th...
10/25/2017
Easy to make and healthy; unfortunately very bland. Next time I'll increase the egg, decrease the quinoa , saute some onions with the zucchini first to add flavor and maybe put some cheddar che...
6/17/2018
Yes, I used this recipe as a starting point. I did not keep it vegetarian. In place of zucchini, I used finely chopped vidalia onion. In place of black beans, I used a half cup of diced baked po...
10/18/2017
Great recipe! Be sure to press the shredded zucchini to drain of the excess liquid and add some extra Parmesan cheese to the top for a nice brown finish and crunchiness. I find that the recipe...