- 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)
- 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.
- 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.
- 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).
- 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.
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