Quinoa, spinach and mushroom frittatas
½ cup(s), (85g) tricolour, rinsed and drained
150 g, button, quartered
½ medium, finely chopped
1 clove(s), crushed
Baby spinach leaves
½ cup(s), (125ml)
Grated parmesan cheese
1 x 3 second spray(s)
- Place quinoa in a large saucepan with 1 cup (250ml) cold water and bring to the boil. Reduce heat and simmer, covered, for 10–12 minutes or until liquid has absorbed and quinoa is tender. Cool.
- Meanwhile, heat oil in a medium non-stick frying pan over medium-high heat. Cook mushrooms and onion, stirring, for 4–5 minutes or until mushrooms are golden and tender. Add garlic and spinach and cook, stirring, for 1 minute or until spinach has wilted. Cool 5 minutes.
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a six-hole (3/4-cup/185ml capacity) Texas muffin tin with oil. Line holes with baking paper.
- Whisk eggs and milk in a large jug until combined. Season with salt and pepper. Spoon half the quinoa into prepared tin holes. Top with half the mushroom mixture and half the parmesan. Repeat layers with remaining quinoa, mushroom mixture and parmesan. Pour over egg mixture. Bake for 20–25 minutes or until frittatas are set. Set frittatas aside in tin for 10 minutes before turning out. Serve.