After not making these for a few years, I had to dig deep to recall the ingredients and write down the recipe. But here it is.

Quinoa gives these frittatas a nice texture and body, making a few of them quite filling. They are perfect for brunch or a picnic meal. As usual, I cook the ingredients separately – like onions, bell peppers, and of course, quinoa. As the sun-dried tomatoes come from a jar, I make sure to pat them with a kitchen towel to remove the excess oil. 

I used a silicone mini-muffin tray for this recipe, my first time trying it, and it worked perfectly fine.

Remember to watch the salt when cooking each element separately.

Ingredients for 11 – 12 Mini Frittatas:

• 4-5 eggs
• ½ cup full-fat milk
• ½ bowl quinoa
• Sun-dried tomatoes (I used 2 pieces), chopped
• ½ green bell pepper, finely diced
• ½ red bell pepper, finely diced
• 2 small onions, finely diced
• Italian spices
• Fresh coriander
• Goat cheese or any other cheese

Spices to Roast Peppers in the Oven:

• 1 small garlic clove, crushed
• ¼ beef stock cube, crumbled
• Italian spices
• Mixed herbs
• Pepper (No salt)
• Olive oil

Spices to Cook the Onions:

• Italian spices
• Mixed herbs
• Salt, pepper
• Olive oil

Method:

1. Prepare the quinoa by cooking it in salted water. Allow it to drain for about an hour. In a pan, add a drizzle of olive oil and fry the quinoa until it turns golden.

2. Roast the bell peppers in the oven with the above mentioned spices.

3. Cook the onions by adding olive oil and spices until they become soft and slightly brown.

4. Combine the roasted bell peppers, sun-dried tomatoes, cooked onions, and quinoa in a bowl. Mix well.

5. In a separate bowl, whisk together eggs, milk, coriander, a sprinkle of salt, pepper, and Italian spices.

6. Preheat the oven to 180°C.

7. In a mini muffin tray, start by placing the dry ingredients, then pour in the egg mixture, and top with cheese.

8. Bake for approximately 30 minutes, keeping a close eye on the cooking process throughout.

Bon appétit!!