Frittata Muffins

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INGREDIENTS:
1 1/2 cups cooked quinoa, preferably dark or crimson (I used tri-color quinoa)
2 cups fresh or frozen light-green peas (do non thaw)
3/4 loving cup (3 ounces) shredded Grana Padano cheese, Parmesan or abrupt Cheddar, addition 1/4 loving cup finely grated, for sprinkling
1/2 loving cup finely chopped light-green onions (about 3)
1/2 loving cup loosely packed finely chopped herbs, such as a mixture of mint in addition to parsley or dill in addition to mint
1 to ii teaspoons minced serrano chile, veins in addition to seeds removed for less estrus (optional)
7 large eggs
1/4 to 1/2 teaspoon fine ocean salt
1/4 teaspoon freshly grounded dark pepper
12 pitted salt-cured dark Moroccan or light-green olives (optional)

DIRECTIONS:
  1. Position a rack inwards the middle of the oven in addition to preheat to 400 degrees F. Grease a measure 12-cup muffin pan, preferably nonstick, with olive petroleum or coat with cooking spray.
  2. Add the quinoa, peas, shredded cheese, light-green onions, herbs, in addition to chile to a medium bowl in addition to combine good with a fork (if your grains are pre-cooked brand certain to split upwards whatsoever clumps). Divide the grain mixture as with the muffin cups, close 1/3 loving cup for each, filling until almost full.
  3. Add eggs to a large bowl in addition to flavor with 1/2 teaspoon tabular array salt in addition to pepper. (If using previously cooked salted grains in addition to greens alone purpose 1/4 teaspoon salt). Whisk well, until foamy, close xxx seconds. Divide egg mixture into the cups using close 1/4 loving cup for each. Sprinkle each muffin with close 1/ teaspoon of the finely grated cheese in addition to gently press inwards 1 olive (if using).
  4. Bake until the frittata muffins bring puffed upwards in addition to plough low-cal golden on elevation in addition to golden brownish around the edges, close 20-25 minutes. Transfer pan to wire racke in addition to allow cool for close five minutes. Using a knife or sparse safe spatula, carefully larn around edges of each muffin to gently free from pan. Eat warm or at room temperature.


NOTES:
I made these with the ingredients I had on hand. I opted non to purpose the serrano chile or olives. I alone had a pocket-size flake of fresh herbs in addition to then I added inwards a pinch of dried dill in addition to parsley.


Original Recipes visit: Frittata Muffins @ aggieskitchen.com
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Frittata Muffins Rating: 4.5 Diposkan Oleh: First House
 

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