Side Dish
Quinoa Zucchini Frittata Muffins
Vegan substitutions to replace 1 egg: Flax “Egg”: Mix 1 tablespoon ground flaxseed with 2½ tablespoons water. Let the mixture sit for about 5 minutes until it thickens and forms a gel-like consistency. Unsweetened Plant-Based Yogurt: Use ¼ cup of unsweetened non-dairy yogurt for moisture and binding. Silken Tofu: Blend ¼ cup silken tofu until smooth and creamy. This works well for structure and moisture in baked goods. Replace dairy-based cheese Use 2/3 cup unsweetened non-dairy yogurt for creaminess. Add 1/3 cup nutritional yeast for rich, cheesy flavor. Storage: Meal Prep Tip: Double the recipe to make 24 muffins and store them for a quick, nutritious breakfast throughout the week Store muffins in an airtight container and refrigerate for up to 5 days. For longer storage, transfer to a freezer-safe bag and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or in the oven at 350°F for 5–7 minutes. Health Benefits: References:
Source: Live Tula Meal Planner
1 steps, about 35 minutes
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01Preheat the oven to 375°F. 2. Rinse quinoa thoroughly and cook according to package instructions. Set aside to cool slightly. 3. Grate zucchini and squeeze out excess moisture. 4. In a large mixing bowl, combine quinoa, grated zucchini, egg whites, garlic powder, salt and pepper, and cheese. Mix until well combined. 5. Lightly grease a 12-cup muffin tin lightly with oil spray or use paper liners. 6. Spoon mixture evenly into all 12 muffin cups, filling about 3/4 full. 7. Place the muffin tin in the oven and bake for 18-20 minutes, or until muffins are slightly golden brown on top. Remove from the oven and allow muffins to cool for 5 minutes before transferring to a wire rack. 8. Serve warm or store for later.
Vegan substitutions to replace 1 egg: Flax “Egg”: Mix 1 tablespoon ground flaxseed with 2½ tablespoons water. Let the mixture sit for about 5 minutes until it thickens and forms a gel-like consistency. Unsweetened Plant-Based Yogurt: Use ¼ cup of unsweetened non-dairy yogurt for moisture and binding. Silken Tofu: Blend ¼ cup silken tofu until smooth and creamy. This works well for structure and moisture in baked goods. Replace dairy-based cheese Use 2/3 cup unsweetened non-dairy yogurt for creaminess. Add 1/3 cup nutritional yeast for rich, cheesy flavor. Storage: Meal Prep Tip: Double the recipe to make 24 muffins and store them for a quick, nutritious breakfast throughout the week Store muffins in an airtight container and refrigerate for up to 5 days. For longer storage, transfer to a freezer-safe bag and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or in the oven at 350°F for 5–7 minutes. Health Benefits: References:
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