This portable, make-ahead breakfast gets a plant-powered protein boost from quinoa.
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I am no stranger to the frittata. That’s the way I like it. Breakfast, lunch, dinner, snack — bring it. And while a regular-size, multi-serving frittata is pretty much unimpeachable just the way it is, I’ve rarely heard complaints about turning something already awesome into something awesome AND individually portioned.
When I was working on the quinoa book, I experimented with adding cooked quinoa to frittatas and was really happy with the results. Quinoa is just as filling and protein-packed as eggs, and I liked the idea of keeping things interesting while also swapping in some plant-powered protein for a little bit of the egg. The book contains several really tasty variations of muffin tin frittatas with quinoa (so…you know…please buy it, ahem). I also really love this version, which has a low-maintenance Greek omelet kind of vibe.
You can’t beat these little guys for a make-ahead breakfast to hand off to your kids as they rush out the door on school days, or to keep on hand for your own breakfasts or 4 pm slump snacks. Feel free to experiment with other add-ins as long as you keep the ratios and overall volume of ingredients just about the same.
Hope you’re having a good start to the week.
Talk to you soon.
Healthy Make-Ahead Breakfast Recipe: Muffin Tin Frittatas with Spinach, Feta and Quinoa
These little guys are great for you and so versatile. You can serve them on a platter at a party or keep them in the fridge for the week to grab and go on busy mornings. Quinoa ups the plant-powered protein factor and tastes great with eggs.
- 1 cup cooked quinoa (see recipe below)
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 1 medium garlic clove, minced
- 1/4 teaspoon salt, plus a few pinches
- 3 ounces baby spinach
- 2 ounces feta, crumbled
- 2 tablespoons butter
- 10 large eggs
- Freshly ground black pepper
How to Cook Quinoa
This recipe makes about three cups of cooked quinoa (three times as much quinoa as you'll need for the frittatas), but simply cooked quinoa is incredibly versatile. Serve the rest with some chopped vegetables in a salad, warm with tomato sauce, or anything in between.
- 1 cup dry white quinoa
- 2 cups water or stock (I like to use my favorite vegetable stock)
- Good pinch of salt