Quinoa, Mushroom & Spinach Frittatas

Rachel Morrow 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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Rachel Morrow

BY RACHEL MORROW

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.