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Quinoa, spinach and mushroom frittatas

Quinoa, spinach and mushroom frittatas

Total Time
55 min
10 min
35 min
Add some vegies to your morning routine with these tasty little quinoa, spinach and mushroom frittatas.



½ cup(s), (85g) tricolour, rinsed and drained

Olive oil

1 tbs


150 g, button, quartered

Red onion

½ medium, finely chopped


1 clove(s), crushed

Baby spinach

50 g


6 medium

Skim milk

½ cup(s), (125ml)

Grated parmesan cheese


Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Grape tomatoes and baby spinach leaves. TIPS: Find tri-colour quinoa in the health-food aisle of most major supermarkets. If unavailable you can use red or white quinoa. Store any leftover frittatas in an airtight container in the fridge for up to 2 days or freeze for up to 1 month. Reheat in the microwave on Medium (50%). Quinoa can be cooked up to 2 days ahead. Store in an airtight container in the fridge or cook in bulk and freeze in snap-lock bags for up to 3 months.