Brunch has always been my favorite meal. You get breakfast and lunch all in one and it usually lasts at least twice as long as every other meal! Added bonus: people seem to dress up for brunch which makes it that much more festive. My contribution this week – Quinoa Muffin Frittatas. I love quinoa, everybody loves muffins and it wouldn’t be brunch without frittatas, am I right?
These bad boys won’t hold you up all day, either. Chop, combine, bake! They look pretty if you turn them into cupcakes with a spoonful of cream cheese on top (I sprinkled them with chives and bacon bits, too – real, organic bacon bits).
As for ingredients – be creative! You can add pretty much any leftovers you have in the fridge – boiled potatoes, ham, roasted peppers, broccoli, cheese; anything you would like!
Quinoa Muffin FrittataRecipe by: Rose – The Clean Dish Yields: 6 large muffin frittatas Prep time: 20 mins, Cook time: 20 mins
What you needLarge muffin pan (with six cups) Muffin cup liners
Ingredients4 eggs 1 cup cooked quinoa (about ½ cup raw quinoa) 1 ½ cups of chopped vegetable (I used tomatoes, spring onions, mushroom, spinach) Salt and pepper to taste Optional: cream cheese, bacon bits and chives to serve muffins with
- Preheat oven to 350F and line muffin pan
- In a bowl, beat eggs and add quinoa and chopped vegetable of your choice; stir until well combined
- Divide egg mixture into 6 muffin cups
- Bake for 20mins (mine took exactly 20 minutes; make sure the muffins are cooked through on the inside)
- Serve immediately