Loaded Veggie Avocado Quinoa Frittatas1

Food wise I am really into eating beans, quinoa, eggs, asparagus, almond butter and homemade granola. I also can’t get enough berries in my life, especially raspberries with just a little chocolates before bed. I usually melt a square or two of dark chocolate over the stove top then sprinkle sea sodium in to the melty goodness. After that I’ll dip almost any fruit within it. Bananas are excellent however the tartness from the raspberries paired with the dark bitterness from the chocolate is normally magic.
I’ve been prepping foods ahead of time. It’s not incredibly necessary since I really do work from home, but it’s beneficial because having meals to visit or freshly prepared meals in the refrigerator makes it significantly less likely that I’ll go out to consume or purchase snack foods on my method home from the fitness center. I also love the fact that because I’m planning the foodstuffs myself, I understand exactly what’s in them. Zero preservatives, all natural goodness.
Another thing I’ve recognized on my journey to being a little bit much healthier is the fact that I must exercise right away each day. I’m talking roll out of bed, throw on my workout clothing and check out the gym. It’s become relatively of a day to day routine plus makes me experience incredibly energized; sometimes to the main point where I can move the entire day time without coffee! The fact that I need not bring myself to exercise later in your day is really a tiny relief too because the much longer I wait, the less likely I’ll wish to go. Does that eventually you?
Because of my early morning fitness routine, I’m often out the entranceway with little to no time to enjoy breakfast. And I have no idea about you but I certainly need a small something for fuel before I start squatting my heart out. This past week I made these quinoa egg muffins which actually reminded me a tiny personal loaded veggie frittata. They’re packed with fresh vegatables, cilantro and big bites of creamy ripe avocado. Yasssssssss. What would the planet end up being without avocados?
To make these, I used Old Harvest Quinoa I’m so excited to be partnering with them to develop more recipes this season because you all of the know how very much I love quinoa. Actually did you know that quinoa is a full protein? Which means it’s particularly best for those folks who eat a mainly plant-based diet.
My favorite tip for these frittatas: Throw just a little deli meats in or prepared and diced chicken sausage and feel free to mix and match vegetables as you see fit. You can even bake this within a 9×9 inch skillet and serve while an egg bake (it maybe take a little bit longer to bake). The possibilities are countless but all is going to be delicious! PROMISE.
How to store these: I maintain these in individual baggies and reheat throughout the week. They are wonderful with just a little sizzling hot sauce or salsa.
I hope you like these scrumptious little bites! They’re ideal for an on the run breakfast, a quick post workout energy up or just as a snack when needed. Enjoy!
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Prep time:
15 mins
Cook time:
25 mins
Total period:
40 mins
Ingredients
3 large eggs
¼ cup diced red onion
1 ripe avocado, diced
Optional: 1/2 cup shredded cheese of your choice
Instructions
Place quinoa and 2 cups of drinking water in a small pot over high temperature. Bring to boil, cover, decrease heat to low and cook quinoa for quarter-hour or until all the water is consumed. Fluff having a fork and transfer to another dish to great for 5-10 minutes.
Preheat oven to 350 degrees F. Series a 12 cup muffin pan with muffin liners and generously squirt the inside of each liner with non-stick cooking spray.
In a large bowl, beat together eggs and egg whites. Collapse in veggies, onion, avocado, salt and pepper and jalapeño and/or parmesan cheese (if adding). Flip in cooled quinoa. Separate evenly among ready muffin skillet. Bake for 20-25 a few minutes or until egg is set and edges are barely fantastic brown. Cool in skillet for 5-10 mins then instantly transfer to a wire rack to finish cooling. Shop in fridge tightly wrapped or in a pot; these could keep for 5-7 days.
It is important to make use of muffin liners in this recipe when baking while when I didn’t my mini frittatas stuck towards the pan. Be sure to aerosol the inside of the liners with non-stick cooking food aerosol too!
Nutrition will not include shredded mozzarella cheese, but if added, each frittata is going to be around 15 calories more.
You can experiment using the veggies! Try adding mushrooms, zucchini, lovely potatoes as well as black beans.
Organic eggs with omega-3s are best for optimal nutrition.
2 questions …#1 How much prepared quinoa will this make as sometimes I have leftovers that I would like to use up some way?
#2 what now ? using the leftover egg yolks as much of your quality recipes call for just the whites? Sorry I hate to through perfectly good food so could I use the just egg whites you can buy in the supermarket?