Mini Fritatta With Quinoa - Without Cheese

I'm currently doing a work out regime, my breakfast needed to consist of eggs, unlimited veggies and a starch, so I came up with this. It's alright, it seems to be missing something

• Ready In: 40 mins
• Serves: 6
• Yields: 12 mini-fritattas

Ingredients

• 3⁄4 cup quinoa
• 1 1⁄2 cups water
• 1  cup spinach, chopped
• 1⁄2 orange bell pepper, diced
• 1  small zucchini, finely diced
• 1  jalapeno, finely diced
• 1  garlic clove, minced
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon oregano
• 1⁄8 teaspoon thyme
• 1⁄8 teaspoon dill
• 1⁄2 cup  egg white (3 whole eggs, whisked optional)

Directions

1. Preheat oven to 400F, Grease/spray 12 muffin cups.
2. Bring the quinoa and water to a boil in a covered saucepan. reduce heat to low, cover and simmer until the quinoa is tender and water is all absorbed. about 15 minutes.
3. While quinoa is cooking, chop and dice up all your veggies and place in a large mixing bowl along with spices and herbs. Add the cooked quinoa once its finished and mix together.
4. Add egg whites to the mixture and mix together until combined and moist.
5. spoon into muffin tins making sure they are all even and gently pack down.
6. bake in oven for 25-30 minutes, until tops and sides are golden brown. Remove from oven and run knife around edges to free frittatas from the pan and cool on a wire rack.
7. serve immediately or once cooled.
8. I plan on freezing my left overs, hopefully it turns out :).