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.

• Ingredients:
• 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

directions:

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.