I love these little frittatas not only for their ease in cooking, but with the addition of quinoa these pick a powerful protein punch! Plus they are so portable you can take them anywhere when you need a little snack on the go.
- 12 eggs, beaten
- 1/2 cup milk
- 1 cup cooked quinoa
- 1 cup feta cheese, cubed
- 1 cup tomatoes, cubed
- 1 cup chopped frozen spinach, thawed and drained
- Salt & pepper to taste
Preheat the oven to 400 degrees. Grease a muffin tin with butter or cooking spray, In a large bowl with a spout, mix the eggs together with the remaining ingredients and pour into the muffin tin, distributing as evenly as possible. (alternately you can use a 1 cup measure to scoop the egg mixture into the pan. Bake for 10-15 minutes until set. Remove from the oven and use a spoon to remove each egg bite. Store the rest in the refrigerator or freezer for up to 2 months.