Aggie's Kitchen

Frittata Muffins {Simply Ancient Grains + Bob’s Red Mill Giveaway}

Protein packed egg and quinoa muffins - perfect for breakfast, lunch or snacking!

Since I’ve joined my gym’s 60 Day Come Back Challenge, I have noticed that I need quality, healthy go-to snacks waiting for me when I open that refrigerator door. I tend to grab a Greek yogurt if I need some protein, or a handful of grapes when I’m craving something sweet. I’ve basically trained myself to do this because if I didn’t I would start rummaging through the pantry for pretzels, crackers and then of course cheese to go with them. This doesn’t help matters when you are trying to reach goals you’ve set to lose weight and get fit for the past 10 months (and to try and win the challenge!). Discipline and will power are always things to work on, and setting yourself up for success by prepping ahead and filling up your space with healthier choices is a good thing.

You all know how I feel about quinoa – I love the stuff. A couple of weeks ago, I found myself with some leftover quinoa and used it in this recipe for Frittata Muffins from the cookbook Simply Ancient Grains. These Frittata Muffins were exactly what I needed for quick after workout or late afternoon snack.

Protein packed quinoa and egg frittata muffins - perfect for breakfast or snacking on the go!

Over the last several years, I have been introduced to and experimented with even more ancient grains like quinoa. Cookbooks like Simply Ancient Grains and Ancient Grains For Modern Meals by my friend Maria Speck have really inspired me to go outside of the box and try grains in everyday recipes (this Summer Tabouli with Farro from her first cookbook has become a favorite!).

Simply Ancient Grains cookbook by Maria Speck

Simply Ancient Grains is Maria’s newest cook – it’s filled with valuable information on healthy ancient grains and how to work with them, not to mention beautiful recipes that will make your mouth water. If you are a grain lover, this is a book that needs to be added to your collection. In addition to recipes, the first part of the book is dedicated to explaining each grain, answering frequently asked questions, and a guide on how to prepare them (including tips like cooking ahead, reheating and freezing). If you are into baking with ancient grain flours there is a section devoted to that as well.

I have been intrigued with ancient grains for a long time, grains like amaranth, farro, spelt, freekeh, wheatberries. I haven’t tried every grain, but I am slowly working my way through my list (I made a salad with wheatberries just last week that I’ll be sharing this Thursday). Recipes like Maria’s Orange-Scented Amaranth Porridge with Apricots and Pine Nuts and Freekeh Soup with Spicy Harissa Shrimp and Dates are two on my list to try from Simply Ancient Grains. Others include Warm Wild Rice Salad with Herb-Roasted Mushrooms and Parmesan and Spring Salad with Asparagus Coins, Kamut and Lemon Vinaigrette (which happens to be the beautiful salad featured on the cover). I’m challenging myself to try new grains constantly, and break out of the box a little in my cooking by doing so. Simply Ancient Grains is truly a wonderful cookbook to get you out of your comfort zone and try something new and delicious.

Protein packed quinoa and egg frittata muffins - perfect for breakfast or snacking on the go!

Protein packed quinoa and egg frittata muffins - perfect for breakfast or snacking on the go!

These Frittata Muffins turned out delicious and I can only imagine the possibilities of future combinations (Broccoli and Cheddar is next up!). The recipe is super versatile as it calls for any leftover grain you may have, paired up with vegetables and cheese. I find that I usually am left with a container of extra quinoa, farro or brown rice in my refrigerator almost weekly, so these Frittata Muffins would be great to make later in the week when you are working your way through what’s left in the fridge before your next trip to the grocery store.

To celebrate my love of grains, I’m excited to host a fun giveaway today that includes a copy of Simply Ancient Grains as well as a starter pack of grains provided by Bob’s Red Mill. One winner will recieve a copy of Simply Ancient Grains and full size packages of Bob’s Red Mill Tri-Color Quinoa, Buglur, Farro and Amaranth. See giveaway details after the recipe below!

Protein packed quinoa and egg frittata muffins - perfect for breakfast or snacking on the go!

In the meantime, try these Frittata Muffins with whatever you have on hand. I made the recipe very close to as written, but you’ll see that there are so many ways to make them your own. They are really the perfect snack or light dinner for busy afternoons and evenings, or even for breakfast on the go!

Protein packed quinoa and egg frittata muffins - perfect for breakfast or snacking on the go!

Print Recipe

Frittata Muffins

Yield: makes 12 muffins, serves 4 to 6

From Simply Ancient Grains: These nourishing egg muffins, similiar to mini frittatas, are leftover heroes in my kitchen - use any greens and grains you have on hand. Don't hesitate to make them for dinner on a busy weeknight - they are flavorful, fun, and easy as pie. Leftovers transport well in your lunch bag the next day.
The version here with green peas, fresh mint and quinoa is gluten-free and makes a lovely addition to a spring brunch or an Easter table. I have also made these with barley, spelt, Kamut, wild rice and millet (the last one soaks up a fair bit of liquid, so add an egg for a total of 8). Their consistency and chewiness will vary depending on the grains used, and sometimes they puff a bit more. Serve them with a bit of ketchup, spiced up with chile sauce for adults and a simple salad.


  • 1 1/2 cups cooked quinoa, preferably black or red (I used tri-color quinoa)
  • 2 cups fresh or frozen green peas (do not thaw)
  • 3/4 cup (3 ounces) shredded Grana Padano cheese, Parmesan or sharp Cheddar, plus 1/4 cup finely grated, for sprinkling
  • 1/2 cup finely chopped green onions (about 3)
  • 1/2 cup loosely packed finely chopped herbs, such as a mixture of mint and parsley or dill and mint
  • 1 to 2 teaspoons minced serrano chile, veins and seeds removed for less heat (optional)
  • 7 large eggs
  • 1/4 to 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly grounded black pepper
  • 12 pitted salt-cured black Moroccan or green olives (optional)


  1. Position a rack in the center of the oven and preheat to 400 degrees F. Grease a standard 12-cup muffin pan, preferably nonstick, with olive oil or coat with cooking spray.
  2. Add the quinoa, peas, shredded cheese, green onions, herbs, and chile to a medium bowl and combine well with a fork (if your grains are pre-cooked make sure to separate any clumps). Divide the grain mixture equally among the muffin cups, about 1/3 cup for each, filling until almost full.
  3. Add eggs to a large bowl and season with 1/2 teaspoon salt and pepper. (If using previously cooked salted grains and greens only use 1/4 teaspoon salt). Whisk well, until foamy, about 30 seconds. Divide egg mixture into the cups using about 1/4 cup for each. Sprinkle each muffin with about 1/ teaspoon of the finely grated cheese and gently press in 1 olive (if using).
  4. Bake until the frittata muffins have puffed up and turn light golden on top and golden brown around the edges, about 20-25 minutes. Transfer pan to wire racke and let cool for about 5 minutes. Using a knife or thin rubber spatula, carefully go around edges of each muffin to gently release from pan. Eat warm or at room temperature.

I made these with the ingredients I had on hand. I opted not to use the serrano chile or olives. I only had a small bit of fresh herbs so I added in a pinch of dried dill and parsley.

Recipe from Simply Ancient Grains by Maria Speck.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!


One winner will receive a copy of Simply Ancient Grains and a package of each of the following from Bob’s Red Mill:  Tri-Color Quinoa, Bulgur, Farro, Amaranth

Giveaway starts Monday October 19 and ends Monday October 26. Winner will be chosen through Rafflecopter/ Winner will be contacted by me via email and will have 48 hours to reply before another winner will be selected. Sorry, but giveaway open to US addresses only.

(note: if you are commenting on Aggie’s Kitchen for the first time, it may take some time to see your comment appear. Thanks for your patience!)


a Rafflecopter giveaway
(Disclosure: This book was provided to me for review. Thank you to the publishers of Simply Ancient Grains and Bob’s Red Mill for generously providing prizes.)


Frittata Muffins are great for healthy snacks or breakfast on the go - change up the veggie and cheese combo for variety!

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85 Responses to “Frittata Muffins {Simply Ancient Grains + Bob’s Red Mill Giveaway}”

  1. Gin posted October 19, 2015 at 7:48 am

    I’ve never tried amaranth . . .

  2. Madeleine posted October 19, 2015 at 8:05 am

    I grew Amaranth for the first time this summer! I am hoping that I can hand thresh it at home and use it this winter. This would be a great book to have!

  3. christopher posted October 19, 2015 at 8:07 am

    Farro is great and love the nutty flavor of it.  Not tried amaranth 

  4. Jeffrey posted October 19, 2015 at 8:12 am

    My favorite is quinoa, I add some to my oatmeal every morning.

  5. Sandy posted October 19, 2015 at 8:13 am

    We love quinoa and recently tried freekah, which we liked very much and would like more recipes using it. We made a salad of it and it packed very well for lunches.

  6. Jeffrey posted October 19, 2015 at 8:13 am

    I get your email updates sent to jefflammers at rocketmail dot com.

  7. Mary Beth Elderton posted October 19, 2015 at 8:21 am

    The only one of these I have tries so far is Quinoa, and we love it both by itself and in recipes! But I also regularly use Bob’s Red Mill spelt and kamut to grind for flour. I love Bob’s Red Mill.  I buy many items by the box full from Amazon–my pantry looks like a Bob Red Mill retail outlet.  lol  When I use *any* corn product like polenta or corn starch, I *only* use Bob’s.

  8. Erica posted October 19, 2015 at 8:23 am

    I don’t think I’ve ever tried amaranth, so I’d love to try it! These look delicious! I’m all about the grab and go. I’ve been making a lot of protein balls lately

  9. Jenny Flake posted October 19, 2015 at 8:29 am

    Look at these beautiful little muffins!!  Gimme a dozen STAT!  

  10. Carol G. posted October 19, 2015 at 8:46 am

    There are many I know nothing about but I would like to try Farro.

  11. Rae W posted October 19, 2015 at 8:58 am

    I’ve only every tried quinoa, but am always interested in trying any higher fiber grains.

  12. Erin Ellis posted October 19, 2015 at 9:25 am

    Quinoa is our favorite.   Thank you for the wonderful giveaway.

  13. Kel posted October 19, 2015 at 9:45 am

    I have never tried farrow before. I love quinoa!

  14. Maggie O posted October 19, 2015 at 9:49 am

    I’m just interested in getting more grains into my diet!  I’m familiar with quinoa of course, but would love to try the others!

  15. Lauren @ Climbing Grier Mountain posted October 19, 2015 at 9:52 am

    These look delightful and the perfect way to start this Monday! 

  16. Tim Nona posted October 19, 2015 at 10:33 am

    looks like a great book, and Bob’s has quality products, never tried amaranth.

  17. Kim Porter posted October 19, 2015 at 10:44 am

    Quinoa and farro are both equally delicious!

  18. Judy Westmoreland posted October 19, 2015 at 10:55 am

    Great looking recipe.  Can’t wait to try it. Thanks for the giveaway.  I have heard great things about Bob’s Red Mill products.🎃

  19. Kristen D. posted October 19, 2015 at 11:12 am

    We love toasting buckwheat and having it on top of so many things for added flavor and texture. Would love to try the farro though!

  20. Amy @Very Culinary posted October 19, 2015 at 11:59 am

    I love everything about these, Aggie! Definitely happening in the near future.

  21. HS posted October 19, 2015 at 12:40 pm

    I would like to try Bulgur.

  22. Susan Broughton posted October 19, 2015 at 12:57 pm

    My favorite grain is Quinoa I like that it is high is protein.  I wouls like to try all the above!  It would be great to get to try them with a recipe guide

  23. vaishali posted October 19, 2015 at 1:31 pm

    spelt and quinoa

  24. Kyris posted October 19, 2015 at 2:00 pm

    These sound so simple and nutritious!

  25. Kathryn posted October 19, 2015 at 2:02 pm

    Bulger is my favorite

  26. Alison posted October 19, 2015 at 3:15 pm

    I am really into farro right now! Yum!

  27. Barbara posted October 19, 2015 at 3:34 pm

    These sound delicious. I love Bob’s products also!

  28. Jeanette | Jeanette's Healthy Living posted October 19, 2015 at 4:07 pm

    These look amazing! Love how packed with goodness these are – perfect for on the go breakfast or brunch.

  29. Melissa posted October 19, 2015 at 4:10 pm

    Yum!  I like the idea of using quinoa in these!  The peas are a nice variation too!

  30. Katie posted October 19, 2015 at 5:18 pm

    We eat a lot of quinoa, but I’ve never tried amaranth!  I need to branch out!

  31. Heather S posted October 19, 2015 at 6:06 pm

    I’d love to try the quinoa!

  32. jessica z posted October 19, 2015 at 6:59 pm

    I would really like to try Amaranth

  33. Maria posted October 19, 2015 at 7:49 pm

    Bulger is my favorite but I also like farro.

  34. Anjana S posted October 19, 2015 at 9:01 pm

    Quinoa is my favorite apart from bulgur. 

  35. Jessica @ Nutritioulicious posted October 19, 2015 at 10:00 pm

    I love egg muffins (that’s what we call them in our house!), but i haven’t made them with grains before! I love quinoa and farro; have yet to try amaranth and need to! Great giveaway and I would love a copy of the book! 

  36. Hillary posted October 19, 2015 at 10:26 pm

    I love quinoa and farrow but I’ve been loving millet lately!

  37. Heather posted October 19, 2015 at 10:52 pm

    I would love to try the Tri-Color Quinoa! These look amazing!!

  38. Jennifer Essad posted October 20, 2015 at 1:52 am

    Your recipe is different with a unique blend of ingredients, I’ve not yet tried the Tri-Color Quinoa or Amaranth and hope to venture out in my baking and cooking with them though

  39. Jennifer posted October 20, 2015 at 10:21 am

    I want to try farro

  40. karen posted October 20, 2015 at 10:27 am

    I would like to try amaranth!

  41. sharleen solares posted October 20, 2015 at 1:55 pm

    quinoa is definitely my favorite, it’s so versatile! 

  42. Karen D posted October 20, 2015 at 2:57 pm

    I want to try farro

  43. Karen D posted October 20, 2015 at 2:57 pm

    I want to try farro

  44. Phyllis posted October 20, 2015 at 3:03 pm

    We have just started eating quinoa. Would like to try farro

  45. Claudia posted October 20, 2015 at 3:15 pm

    I’m a self-proclaimed Quinoa addict. I’d eat it every day if I could. However I would love to branch out and try Amaranth since it’s gluten-free and protein-rich and Farro because it’s Italian and my grandmother would make us hot breakfast cereal with it topped with fresh peaches…loved to relive those memories. Thank you for the opportunity and love your site (and those Frittata muffins!)

  46. Paige posted October 20, 2015 at 3:58 pm

    I love quinoa!

  47. Athena R posted October 20, 2015 at 4:01 pm

    I love quinoa, but I would love to try the amaranth.

  48. Sherwood posted October 20, 2015 at 5:42 pm

    I would love to try amaranth. I’ve read about it while researching the book I was writing, and now I’m seeing it show up in recipes. I’ve only see it in person once, so I’d love to give it a try.

  49. Amber posted October 20, 2015 at 7:43 pm

    These look yummy! Thanks for sharing. 

  50. Julie M. posted October 20, 2015 at 9:00 pm

    Bulgur and Farro are both awesome!  I love the way farro sort of pops in your mouth when you eat it.  Yum! This is my first time checking out your new site; it looks amazing!  Thanks for stopping by to welcome me back.  It means alot.  I hope everything is well on your end of the world! 🙂

  51. Taylor posted October 20, 2015 at 9:20 pm

    I had never cooked quinoa before but part of my job is to make a dinner each week for 120 people that included a vegan and gluten free option, so lately I’ve been using quinoa quite a bit. Last week it was used to soak up the red wine sauce for a mushroom and white bean stew. Looking forward to making these next time I have some left over! 

  52. Cindy posted October 20, 2015 at 9:35 pm

    I love quinoa & amaranth, but have never heard of Farro before – can’t wait to try it!

  53. Rebecca posted October 20, 2015 at 10:24 pm

    I go through phases of eating a lot of quinoa. . .would like to try amaranth.

  54. Ashley posted October 20, 2015 at 10:50 pm

    I have never  tried amaranth, so i would like to try that

  55. Cori posted October 20, 2015 at 11:17 pm

    Favorite is quinoa, but I really want to try farro.

  56. Sally posted October 20, 2015 at 11:35 pm

    Wonder how these would freeze?

  57. Sara posted October 21, 2015 at 12:43 am

    I haven’t tried a ton but I do love Farro.

  58. Alexandra robertson posted October 21, 2015 at 8:54 am

    These look delicious for a easy grab and go breakfast! I wowould love try bulgur, but i love quinoa and freekeh. 

  59. Catherine Fusco posted October 21, 2015 at 9:00 am

    These look wonderful! Will definitely be trying these soon. Would love to win Maria’s new cookbook. Been following her for quite some time now. She inspires me to try new grains!

  60. Amanda posted October 21, 2015 at 9:25 am

    Loving everything about this!!

  61. Rosie posted October 21, 2015 at 10:36 am

    I love quinoa esp when cooked with rice. I’ve never tried amaranth, and would love to try it!

  62. Jennifer J posted October 21, 2015 at 10:39 am

    I love quinoa (Thanks Bev Cooks) but am very limited in what I make with it. I can’t wait to try these!

  63. Katie posted October 21, 2015 at 11:53 am

    Love Quinoa, ate so much when I was pregnant. I feed my 8 month old Amaranth pureed with fruits and veggies.

  64. Deanna posted October 21, 2015 at 2:29 pm

    These look great. I love Maria’s cookbooks.

  65. Urban Wife posted October 21, 2015 at 3:11 pm

    I’d love to try Amaranth, seeing as I have never tried it!

  66. Julie posted October 21, 2015 at 4:49 pm

    Quinoa! Such a versatile grain. Love it.

  67. Marian Feuerhammer posted October 21, 2015 at 5:51 pm

    Found your wonderful blog by following Maria Speck on Instagram.  She is truly an inspiration and a very gracious lady.  Can’t wait to try these muffins and begin incorporating more grains in my cooking.  I love quinoa but will probably omit the serrano chile!

  68. Jordan D. posted October 21, 2015 at 6:17 pm

    I love farro and quinoa. I’ve never tried amaranth or millet, but I’m really interested in trying them out! Thanks for the chance to win!

  69. Brian Cohen posted October 21, 2015 at 6:21 pm

    I absolutely LOVE this idea! The grains and the egg/protein. I’m going to try these for sure!

  70. Maria B posted October 22, 2015 at 3:20 pm

    I have tried and enjoyed quinoa and bulgur. I am very interested to try farro and amaranth as they sound rather “ancient” and exotic.

  71. Ilene posted October 22, 2015 at 5:39 pm

    I’d like to try farro.

  72. Carolsue posted October 23, 2015 at 3:51 am

    I just discovered Farro and I love it! It made a good salad!

  73. Mary Ladesic posted October 23, 2015 at 8:24 am

    I love using quinoa in everything from soups and salads to cookies and breakfast bakes. Though I’ve never tried amaranth, I’d love to experiment with it in the kitchen! 

  74. Shirley posted October 23, 2015 at 8:33 am

    Love quinoa and farro. Never tried amaranth but willing to give that a try.

  75. debbie posted October 24, 2015 at 10:13 am

    I’ve fallen hard for quinoa and love cooking with it.   I’d next like to try Teff.

  76. Sarah Williams posted October 24, 2015 at 8:46 pm

    We have been trying to find ways to incorporate more varieties of grains in our meal. I’ve loved quinoa for a long time!

  77. Holly posted October 24, 2015 at 9:50 pm

    I’m curious to try Amaranth!

  78. Kim posted January 24, 2016 at 2:43 pm

    Have you tried freezing these? If yes, How do they turn out once thawed? Soggy, chewy? 

    • Aggies Kitchen posted January 25, 2016 at 1:30 pm

      Hi Kim, I wish I could answer your question! I’ve never tried freezing them.

  79. Natalie posted July 3, 2016 at 9:32 pm

    Hi Aggies,

    I don’t have muffin tins so I was thinking I would use a round Pyrex dish and put it all in to make a huge muffin and cut it up after.  Do you think the texture will be the same?

    Also I will put ricotta cheese instead of the other 3 mentioned and hope it still binds all the ingredients.

    Do you have any suggestions?

    Thanks, Natalie

    • Aggies Kitchen posted July 5, 2016 at 1:55 pm

      Hi Natalie!
      I honestly don’t know how the texture will change, especially with the ricotta since it’s “wetter”. You may have to adjust the amount of quinoa, maybe add a little extra for a more firm texture? Sorry I can’t help more, but please let me know how it turns out with the changes for you!

  80. Natalie posted July 8, 2016 at 6:56 pm

    Hi Aggies,

    The frittata muffins turned out well. I had large muffin tins which I borrowed from my neighbor.  I used millet and ricotta cheese.  If you like I can email you a picture but need your email address.


    • Aggies Kitchen posted July 13, 2016 at 7:06 am

      Oh I’m so happy they turned out! I would love to try it, I haven’t cooked with millet yet – and I love ricotta, sounds delicious. You can email at
      Thanks so much for coming back and letting me know!

  81. Carla Campbell posted January 19, 2018 at 3:44 pm

    My twin seniors always take weights class in the spring to help with training for track. This year, they have discovered their nutritional intake is not adequate. So, I am advising them to premake their snacks and lunches in the form of frittatas and meatloaf muffins. i had bought some red quinoa awhile back and it was not well received, however, i think in the mix, it will be hardly noticed. maybe now i can use it up. My meatloaf muffins usually have whole oats and ground flax. I couldn’t find medium barley for a long time, so I ordered farro online and it was a hit here. Thanks for the wonderful ideas! Looking forward to tryng them all.

    • Aggies Kitchen posted January 23, 2018 at 5:48 am

      What a great idea for your twins! My kids really like the frittata muffins (and meatloaf muffins!). I’ve made them with broccoli and cheese too – the quinoa really gives them a good density and texture which is what I really like. Great idea to add oats and flax to your meatloaf – you are my people 🙂 I’m going to try that! Do you follow a certain recipe?

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