FRITTATA MUFFINS

FRITTATA MUFFINS

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)

DIRECTIONS:

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. .............

full Recipe... aggieskitchen.com

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