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!
- 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
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.