tomato, basil and ricotta frittata muffins
- ½ cup (95g) quinoa
- 1 cup (250ml) water
- 9 eggs
- 2 cloves garlic, crushed
- 1½ cups basil leaves, chopped
- 200g ricotta
- 2 green onions, finely chopped
- 250g cherry tomatoes, halved and quartered
- sea salt and cracked black pepper
- store-bought pesto, to serve
- Preheat oven to 180°C (350°F). Place the quinoa and water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes. Remove from the heat and set aside to steam for a further 10 minutes or until cooked. Allow to cool slightly.
- Place the eggs and garlic in a large bowl and whisk to combine. Add the basil, ricotta, onion, tomato, salt, pepper and ¾ cup of the cooked quinoa. Stir until just combined.
- Divide between a 12 x ½-cup-capacity (125ml) muffin tin lined with paper cases. Top with the remaining quinoa and cook for 30 minutes or until firm and golden. Serve with pesto. Makes 12
© DONNA HAY GROUP
