Aggie's Kitchen

Frittata Muffins

These quinoa and egg frittata muffins are packed with protein and flavor – perfect for breakfast, lunch or snacking!

egg and quinoa muffins with peas on blue plate

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. In case you are wondering, you can even eat them cold!

quinoa and egg muffin in someone's hands

How do you make frittata muffins?

  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.

muffin tin filled with quinoa, peas and cheese mixture before adding eggs

muffin tin filled with egg muffins

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.

Simply Ancient Grains

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.

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

Frittata Muffins

  • Author: Aggies Kitchen
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: makes 12 muffins, serves 4-6 1x
  • Category: Breakfast
  • Method: Oven

These quinoa and egg frittata muffins are packed with protein and flavor – perfect for breakfast, lunch or snacking!


Ingredients

  • 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)

Instructions

  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 rack 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.

Notes

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.

Keywords: eggs, peas, quinoa

Giveaway:

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/Random.org. 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!)

GOOD LUCK AND THANKS SO MUCH FOR ENTERING!

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.)

 

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85 comments on “Frittata Muffins”

  1. I’ve never tried amaranth . . .

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

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

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

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

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

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

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

  13. I have never tried farrow before. I love quinoa!

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

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

  17. Quinoa and farro are both equally delicious!

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

  21. I would like to try Bulgur.

  22. 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. spelt and quinoa

  24. These sound so simple and nutritious!

  25. Bulger is my favorite

  26. I am really into farro right now! Yum!

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

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

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

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

  31. I’d love to try the quinoa!

  32. I would really like to try Amaranth

  33. Bulger is my favorite but I also like farro.

  34. Quinoa is my favorite apart from bulgur. 

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

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

  38. 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. I want to try farro

  40. I would like to try amaranth!

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

  42. I want to try farro

  43. I want to try farro

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

  45. 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. I love quinoa!

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

  48. 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. These look yummy! Thanks for sharing. 

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

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

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

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

  56. Wonder how these would freeze?

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

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

  59. 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. Loving everything about this!!

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

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

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

  64. These look great. I love Maria’s cookbooks.

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

  66. Quinoa! Such a versatile grain. Love it.

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

  70. 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. I’d like to try farro.

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

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

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

  76. 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. I’m curious to try Amaranth!

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

  79. 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

    • 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!
      Thanks!

  80. 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.

    Natalie

    • 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 aggie@aggieskitchen.com
      Thanks so much for coming back and letting me know!

  81. 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.

    • 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?