Individual Quinoa Frittatas (or make it a casserole)
The feta cheese in this recipe provides such a great flavor boost that my family of boys never misses the meat in this easy meal. The muffins are an ideal make-ahead breakfast option, but for a speedy dinner simply toss everything into a casserole dish. The optional fresh herbs are a nice touch if you have them, but the recipe will still be delicious if they aren't available.

Yields 12 muffin frittatas (or one 9-inch square pan)


  • 8 large eggs
  • 1 1/2 cups cooked red or white quinoa (from about 1/2 cup raw quinoa)
  • 1 1/2 cups chopped vegetables (thawed, frozen work well; see notes)
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 teaspoon kosher salt and several good grinds of the pepper mill
  • 1/2 cup (4 ounces) shredded cheese (Italian blend and mozzarella are good choices for this recipe)
  • Optional: 2-3 tablespoons fresh, snipped chives, 1/4 cup chopped fresh basil or parsley, and/or 2 sliced green onions


  1. Preheat oven to 350 degrees F. Grease a 12-cup muffin pan. If you prefer to use liners, spray them with cooking spray so they don’t stick. Optionally, grease a 9-inch square baking dish.
  2. In a large bowl, beat the eggs, and then add the quinoa, chopped vegetables of choice, crumbled feta, salt and pepper. Stir to thoroughly combine.
  3. Divide the egg mixture among the prepared muffin cups or transfer to the baking dish. When using the muffin pan, I find it less messy to use a large ice cream scoop to transfer the egg mixture.
  4. Bake the individual frittatas for approximately 20 minutes and the casserole for 25 minutes, or until the center is just barely firm to the touch. After 15 minutes for the muffin pan or 20 minutes for the baking dish, remove from the oven and sprinkle the shredded cheese on top, returning to the oven to melt the cheese and finish cooking. If the center is still jiggly, cook and few minutes more and check again.
  5. Serve hot or at room temperature. If making ahead, the frittatas may sit at room temperature for up to 2 hours. Beyond 2 hours, cover, refrigerate, and gently reheat.


  • You can be flexible with the veggie choice, but my favorite combination is 1 cup finely chopped broccoli and 1/2 cup diced red bell pepper. Sometimes I use all broccoli. Bell pepper need not be cooked first, although it is best to lightly steam the broccoli. For a shortcut, I use frozen and thawed broccoli with the moisture squeezed out. To efficiently remove the moisture from frozen veggies, literally wring them out using a tea towel or firmly press with paper towels. Other good vegetable options include sautéed mushrooms and/or onions and chopped spinach.
  • Slow roasted tomatoes are a nice add-in and are less watery than fresh.

More recipes at