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Quinoa and Vegetable Mini Frittatas
Original recipe: 12 servings · Prep: 15 min · Cook: 40 min · Total: 75 min
By TinyTummyTreats Editorial TeamPublished Apr 4, 2026 | Updated Oct 17, 2026
International
75 mins
easy-to-makevegetable-basedwhole-grainsmake-aheadlunchbox-friendly
Mini egg frittatas with cooked quinoa, grated vegetables and peas. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 20 minutes; total about 75 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
40 min
Total
75 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1/2 cup quinoa
- 1 cup water
- 4 whole large eggs
- 1/2 cup grated carrot
- 1/2 cup grated zucchini
- 1/4 cup finely diced red bell pepper
- 1/4 cup peas, thawed if frozen
- 1 tablespoon olive oil for the mixture, plus a little extra for greasing
- a pinch ground black pepper
- 1/4 teaspoon dried oregano
Instructions
-
Rinse the quinoa thoroughly under cold water using a fine mesh sieve and drain well.
-
In a small saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil, then reduce to a simmer, cover, and cook for 12-15 minutes or until the water is absorbed and quinoa is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
-
While quinoa cooks, preheat the oven to 180 degrees C (350 degrees F). Lightly grease mini muffin tins; use additional tins or batches as needed.
-
In a large mixing bowl, crack the eggs and beat gently until combined.
-
Add the cooked quinoa, grated carrot, grated zucchini, diced red bell pepper, thawed peas, olive oil, dried oregano, and a pinch of black pepper (if using) into the eggs. Stir well to evenly distribute all ingredients.
-
Spoon mixture into mini muffin cups, filling each about 3/4 full. Bake remaining mixture in additional batches as needed; the recipe serves 12, and the number of pieces depends on cup size.
-
Bake in the preheated oven for 18-20 minutes or until the frittatas are set and lightly golden on top. Check centers reach 160 F (71 C).
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Remove from oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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Serve warm or at room temperature. These mini frittatas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
-
Reheat leftovers to 165 F (74 C), then cool to a suitable serving temperature.
Timing note
Allow for quinoa cooking and resting, preparation, 18-20 minutes baking per batch and cooling.
Serving
This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.
Ingredients
Use the stated ingredients. Substitutions can change moisture, binding and texture; equivalent substitutions have not been established.
Storage
Refrigerate promptly in shallow covered containers for up to 3 days. Reheat cooked leftovers to 165 F (74 C) and cool to a suitable serving temperature.
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