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 swiss brown mushrooms
- 2 cloves garlic, crushed
- 1 cup baby spinach
- ½ cup cooked quinoa
- 6 organic eggs
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, S&P, add mushrooms.
Line muffin tray and pour evenly between.
15-20 mins in oven or until golden brown.
Recipe by; Rachel Morrow is the Social Media and Communications Guru for Food Matters, and a qualified Nutritionist. When she isn’t mingling with you on Social Media, she’s busy creating delicious, healthy recipes in the Food Matters kitchen …