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7Mar, 17
Quinoa + Veggie Egg Frittata Muffins Clean Eating
Clean Food Love

Quinoa Veggie Egg Frittata Muffins

Quinoa + Veggie Egg Frittata Muffins

A prep-ahead breakfast idea! These lil’ frittata’s are very tasty, and completely balanced nutritionally to FUEL your day! Quinoa Veggie Egg Frittata Muffins Meal

Makes 3-4 servings

Ingredients:

  • 1 1/2 cups cooked quinoa
  • 2 cups fresh or frozen green peas (do not thaw)
  • 1/2 cup finely chopped green onions or chives
  • 1/2 cup chopped herbs, such as parsley, dill or basil.
  • 1 large pepper bell, finely chopped
  • 7 large free-range eggs
  • 1/4 to 1/2 tsp fine sea salt 
  • 1/4 tsp freshly grounded black pepper

Veggie Egg Frittata Muffins Clean Food

Instructions:

Preheat to 400F. Grease a standard 6-cup muffin pan, preferably nonstick, with avocado/olive oil or coat with cooking spray.

Add the eggs, quinoa, peas, green onions, herbs, and pepper to a large bowl and combine well with a fork.

Season generously with salt and pepper. Divide the mixture equally among the muffin cups, about 1/3 cup for each, filling until almost full.

Bake until the muffins have puffed up and turn light golden on top, about 15-20 minutes.

Once cooked, gently release each muffin from pan.

Be sure to let them sit for a few minutes and cool so they come out easily without falling apart.

Enjoy!

Rachel  Fresh Quinoa Veggie Egg Frittata Muffins

Breakfast Quinoa Vegetable Egg Frittata Muffins

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