- 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.
- 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.
- 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).
- 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.
Original Recipes visit: Frittata Muffins @ aggieskitchen.com