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Mini Bulgur and Quinoa Frittatas with Green Beans and Dried Tomatoes

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  • Yield: Makes 12 1x

Ingredients

Scale
  • 1 package Sprouts Ancient Grain Blend Bulgur & Red Quinoa with Green Beans and Dried Tomatoes
  • 8 eggs
  • ½ cup low fat milk
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¾ cup Roma tomato, chopped
  • ½ cup white onion, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 jalapeño pepper, chopped
  • sour cream

Instructions

  1. Preheat oven to 375° F. Spray a muffin tin (with 12 cups) with non-stick cooking spray.
  2. Prepare Ancient Grain Blend according to package instructions. Place in a bowl and let cool to room temperature.
  3. Place eggs, milk, salt and pepper in a large bowl. Whisk until all ingredients have combined. Stir in Ancient Grain Blend.
  4. Divide mixture between muffin cups. Bake for 10 minutes (egg will still be a bit wobbly in the center). Let set for 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin tin.
  5. Combine tomato, onion, jalapeño and cilantro in a small bowl to make pico de gallo.
  6. Serve frittatas with pico de gallo and a dollop of sour cream.

Find it online: https://nibblesandfeasts.com/2018/08/mini-bulgur-and-quinoa-frittatas-with-green-beans-and-dried-tomatoes/