Seasonal Vegetable & Quinoa Mini Frittatas

Anti-Inflammatory. Gluten Free. Soy Free. Dairy Free Optional.

These mini frittatas are a perfect way to get some clean protein, healthy fat, leafy greens, and antioxidant filled veggies in for the day. Have two of them for a quick weekday breakfast or pre-packed lunch with some mixed greens or a green protein smoothie on the side or have one as a snack during a busy day on the go. These taste great right out of the oven, but you can also reheat them in your toaster oven, microwave, or in your regular oven at 350 degrees on a cookie sheet.  We recommend making a big batch at the beginning of the week so that you can make two to six quick meals out of it depending on the size of your family.

We also designed this recipe so that you can customize it to your liking, seasonal availability, and what you actually have in your fridge:) In fact, these frittatas are a great way to use up veggies in your fridge that need to be used or leftover veggies from meals during the week. The frittatas pictured above contain kale, red onion, scallion, red bell pepper, and dill  - these are the items we had left in our fridge so I just tossed them all in! I encourage you to take the same approach and have some fun with it. If you need some suggestions to get the creativity going...you will find them below in the recipe text after the step by step pictures. 

Your first step is to start your quinoa if you don't have any cooked already on hand. While your quinoa cooks, you will chop the greens and dice the veggies and toss them into a skillet with some ghee, coconut oil, or organic, grass-fed butter. Once all veggies are sauteed, then add the cooked quinoa to the skillet and stir until well combined. Scoop quinoa-veggie mix into each of the 12 muffin cups evenly, about 1/2-2/3 way full. You can alternatively use a 9 X 13 casserole dish or pie dish. Add fresh herbs and cheese (if using). It will look like this:

Once you pour in the egg-milk mixture, your mini frittatas should be filled very close to the top but not quite:

Seasonal Vegetable & Quinoa Mini Frittatas (PRINT RECIPE) (PRINT DAIRY FREE RECIPE)
Makes 12 mini-frittatas

Ingredients:
½ cup dry quinoa, rinsed and drained
1 cup organic bone or vegetable broth or water
10 large, organic eggs from pastured chickens
½ cup non-dairy milk of choice – like coconut or hemp
2 tablespoons coconut oil or organic ghee, divided
5-6 cups of packed dark leafy greens – kale, chard, or spinach
2-3 cloves garlic, minced
2-3 cups diced seasonal veggies of choice - mix 2-3 different types; see suggestions below*
¼ cup fresh herbs or 2 tablespoons dried- such as: dill, basil, oregano, thyme, parsley, cilantro, rosemary, or sage
2 ounces shredded or crumbed cheese of choice - such as: feta, cheddar, Gruyere, Parmesan, or goat) (optional)
1/2 teaspoon salt 
1/2 teaspoon pepper

Directions:

1. Place water or broth in a medium pot and bring to a boil. Add the quinoa, reduce to simmer, cover and cook for 15 minutes or until done, stirring once half way through.
2. While quinoa cooks, dice your seasonal veggies very small and chop greens into small pieces. 
3. Preheat oven to 375 degrees and spray or wipe each muffin cup in a 12-muffin, muffin pan generously with oil or ghee. You can also use a 9 x 13 casserole dish as well, but increase eggs to 12 if you are doing this. 
4. Place a large skillet over medium-high heat and add ½ tablespoon of the oil or ghee, then tilt to coat and add the 2-3 cups seasonal veggies of choice.
5. Sauté veggies for 5 minutes until lightly browned, then add garlic and sauté for 1 minute, then add chopped greens and remaining ½ tablespoon oil or ghee and stir everything to combine well. Allow to sauté until greens are just starting to wilt, about 2-3 minutes. 
6. Add cooked quinoa to sautéed veggies and stir to combine well. 
7. Scoop quinoa-veggie mix into each of the 12 muffin cups until about 1/2-2/3 of the way full or spread evenly into the bottom of a casserole dish. Then sprinkle evenly with minced fresh herbs & your choice of cheese if using.
8. Whisk eggs and milk together in a large bowl and add salt and pepper, whisk well again.
9. Pour egg-milk mix into muffin cups evenly, filling them up to within a ¼-inch from the top.  Or pour into the casserole dish. TIP: Use a small spatula to lightly stir ingredients and let eggs spread into quinoa-veggie mix.
10. Bake mini frittatas for 20-25 minutes or casserole dish frittatas for 25-30 minutes or until a toothpick inserted into the center of the muffins or casserole dish comes out clean.
11. Use a knife around the edges of the frittata(s) to pull them away from the muffin pan or casserole dish.
12. Eat hot or reheat for an easy meal!

Recipe Combination Ideas:

• Refrigerator Frittatas – 2-3 cups of whatever veggies you have in your fridge:)
• Roasted Vegetable Frittatas – 2-3 cups roasted vegetables from leftover meal – broccoli, asparagus, onions, peppers, eggplant, zucchini cauliflower, etc
• Summer Frittatas: 1 large tomato, ½ pound mushrooms, 1 small onion, & basil
• Fall Frittatas: 1 small zucchini, 1 small red bell pepper, 1 small onion, & rosemary 
• Winter Frittatas: 1-2 heads broccoli, ½ pound mushrooms, 1 small onion, & sage or oregano
• Spring: 1 small bunch asparagus, 1 leek, 4 green onions, & fresh thyme or dill

We'd love to see the combinations you make...post back and let us know which are your favorites! Enjoy!

~Billie & Jen