I usually prefer the sweet type of breakfasts that could really pass as a dessert but lately I’ve been living on these cuties. They are eggy, cheesy, and full of veggies and whole grains (quinoa)! Oh, and smoked ham which really packs in the flavor… along with my favorite herb– cilantro.
I don’t really use quinoa a lot because with a toddler it seems to find it’s way in every nook and cranny possible, but in this easy frittata recipe it stays put and adds bulk and substance. Love it!
Zucchini season is coming up and as you can see, these babies are full of it! The funny thing is that when my husband asked me to make these again I told him I could’t that day because I didn’t have any zucchini. He was a little confused because he didn’t know there was zucchini in there at all. So yeah, if you’re trying to sneak in some veggies for the family, this is a great way to do it.
My husband really loves these though because they are packed with protein, are filling, and he can easily pop them in the microwave to have for breakfast before heading off to school. Even my almost two-year-old loves them which is awesome because she usually doesn’t care too much for vegetables.
- ½ cup quinoa
- 1 cup water
- 8 eggs
- 2 cups zucchini, shredded (about 1½ zucchini)
- 1½ cup Pepper Jack cheese, shredded
- 1 red bell pepper, diced
- ¾ cup smoked ham, diced*
- ¼ cup cilantro, chopped
- ¼ cup green onion, chopped
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Place quinoa and water in a small pot and bring to a boil. Reduce heat to low and cook for 20 minutes.
- Preheat oven to 350 degrees F and grease 18 muffin cup tins.
- Combine all frittata ingredients in a large mixing bowl along with the cooked quinoa and mix until combined. Scoop ¼ cup mixture into each muffin cup. Bake for 18-20 minutes or until set and knife comes out clean.
- Run a knife around the edge of each frittata to remove from pan. Serve hot.