The manufacturing procedure is very easy, you just require to follow the approaches that we have actually written on this web page. The adhering to are the stages of exactly how to prepare 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:
- 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 racke 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.
NOTES:
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.
Original Recipes visit: Frittata Muffins @ aggieskitchen.com
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