Skip to main content New<> this month
Get the Allrecipes magazine

Vegetarian Quinoa Frittatas

Rated as 4.17 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 5 m servings 238
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 238 calories; 8.7 24.3 15.6 78 353 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

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...

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...

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...

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...

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...