Quinoa, Mushroom & Spinach Frittatas
RACHEL MORROW
Quick and delicious, these mini Quinoa, Mushroom & Spinach Frittatas make the ultimate healthy snack to keep on hand! Packed with nutrients from whichever veggies you add and packing a punch of protein to keep you satiated!
Ingredients
- 200g (7 oz) Swiss brown mushrooms
- 2 cloves garlic, crushed
- 1 cup baby spinach
- ½ cup cooked quinoa
- 6 organic eggs
- Salt & pepper, to taste
Method
Preheat oven to 350°F (180°C).
Cook mushrooms & garlic in frypan until brown and tender.
Whisk eggs in large bowl.
Add cooked quinoa, spinach, mushrooms, salt and pepper.
Line muffin tray and pour evenly between.
15-20 mins in oven or until golden brown.
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.