Quinoa, Goats Cheese & Roast Vegetable Frittatas
By Amy Crawford
This particular creation was born out of a fridge of left overs - far OUT is there potential in left overs people! Not surprisingly I had left over quinoa and roast veg in mine...so the right side of my brain (the creative side ;-) kicked into gear and four of these scrumptious frittatas were born.
2 cup cooked quinoa (mine was cooked in vegie stock)
2 cups roasted veg, chopped up into small cubes (I used sweet potato, pumpkin, red onion and broccoli but any will do)
1/2 cup fresh herbs, roughly torn (I used basil and parsley)
80 grams goats cheese (feta would also work)
1/4 cup grated parmesan cheese
4 eggs, whisked
1 spring onion, finely chopped
Salt & pepper to taste
Preheat your oven to 180 Celsius. Grab your muffin tray (or 4 ramekin dishes) and line with baking paper. Combine all of the above ingredients well and separate into the 4 dishes. Pop into the oven for 35-45 minutes and check to make sure they are cooked through. Enjoy!