Imagine a breakfast that combines the elegance of Italian cuisine with the nutritious power of quinoa - these Mini Margherita Quinoa Frittatas are about to revolutionize your morning routine! Packed with vibrant cherry tomatoes, fragrant fresh basil, and gooey mozzarella, these bite-sized delights are not just a meal, but a culinary experience that will transport your taste buds straight to the sun-drenched hills of Italy. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves stunning, delicious breakfast options, these mini frittatas are your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 mini frittatas
Ingredients
- 1 cup cooked quinoa
- 4 large eggs
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/2 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 12-cup muffin tin with olive oil, ensuring each cup is well-coated to prevent sticking.
- In a large mixing bowl, crack the 4 large eggs and whisk them thoroughly until smooth and well-blended. Season with salt and freshly ground black pepper.
- Add the cooked quinoa to the whisked eggs, stirring to create an even mixture. The quinoa will help bind the frittatas and provide additional protein and texture.
- Gently fold in half of the shredded mozzarella cheese, half of the chopped fresh basil, and half of the halved cherry tomatoes into the egg and quinoa mixture.
- Carefully spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. The mixture should be evenly distributed among the 12 cups.
- Top each mini frittata with the remaining mozzarella cheese, cherry tomatoes, and fresh basil, creating an attractive and colorful surface.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittatas are golden brown and set in the center. A toothpick inserted should come out clean.
- Remove from the oven and let the frittatas cool in the tin for 5 minutes. This will help them set and make removal easier.
- Carefully run a knife around the edges of each frittata and gently remove them from the muffin tin. Serve warm or at room temperature.
Tips
- Use room temperature eggs for smoother mixing and better texture
- Make sure to thoroughly grease your muffin tin to prevent sticking
- Don't overfill the muffin cups - leave about 1/4 inch at the top for rising
- For extra flavor, consider adding a sprinkle of dried oregano or a dash of garlic powder to the egg mixture
- These frittatas can be made ahead and stored in the refrigerator for up to 3 days
- For a protein boost, you can add diced ham or crispy bacon to the mixture
- Use freshly grated mozzarella for the best melting and flavor
- Let the frittatas cool slightly before removing to help them maintain their shape
Nutrition Facts
Calories: 90kcal
Carbohydrates: 6g
Protein: 7g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 95mg
