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
  1. 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. 
  2. 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. 
  3. 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.
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