Quinoa-Pecan Frittata Muffins

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Ingredients

  • ¼ c (45 g) dry quinoa, cooked (about ¾ c or 135 g cooked)
  • 1 zucchini (grated)
  • 2 eggs
  • ½ t salt
  • ¼ t pepper
  • ½ t garlic powder
  • c (40 g) crumbled feta

Method

Mix all ingredients, then spoon into greased muffin tins (or use paper liners)

Sprinkle each top with 2 t chopped pecans

Bake at 350°F for 20-25 min. (until egg is firm)