Mini frittatas with quinoa

Ingredients

2 cups cooked quinoa (about ¾ cup uncooked)*

2 eggs

2 egg whites

1 cup zucchini, shredded

1 cup Swiss cheese, coarsely grated

½ cup ham, diced

¼ cup parsley, chopped

2 tbs Parmesan cheese, grated

¼ tsp white ground pepper

Preparation

In a large bowl mix to combine all the ingredients.

Grease a muffin tin and spoon mixture to the top of each cup.

Bake in an oven at 200˚C / 390˚F for 30 minutes, or until the edges of the frittatas are golden brown (do not under bake or they won't come out of the pan).

Let cool for at least 5 minutes in the tin before serving.

Eat hot or cold.

* Cook quinoa in 350 ml water for 20 minutes (or according to the package instructions). After cooking, leave to soak any remaining water for additional 5 minutes.