Frittata Muffins

Name: Frittata Muffins
Yield: makes 12 muffins, serves 4 to 6
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)

"From Simply Ancient Grains: These nourishing egg muffins, similiar to mini frittatas, are leftover heroes in my kitchen - use any greens and grains you have on hand. Don't hesitate to make them for dinner on a busy weeknight - they are flavorful, fun, and easy as pie. Leftovers transport well in your lunch bag the next day. The version here with green peas, fresh mint and quinoa is gluten-free and makes a lovely addition to a spring brunch or an Easter table. I have also made these with barley, spelt, Kamut, wild rice and millet (the last one soaks up a fair bit of liquid, so add an egg for a total of 8). Their consistency and chewiness will vary depending on the grains used, and sometimes they puff a bit more. Serve them with a bit of ketchup, spiced up with chile sauce for adults and a simple salad...."

INGREDIENTS

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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)

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