Go Back
Print Recipe

Quinoa + Veggie Egg Frittata Muffins!

Ingredients

  • 1 1/2 cups cooked quinoa
  • 2 cups fresh or frozen green peas do not thaw
  • 1/2 cup finely chopped green onions or chives
  • 1/2 cup chopped herbs such as parsley, dill or basil.
  • 1 large pepper bell finely chopped
  • 7 large free-range eggs
  • 1/4 to 1/2 tsp fine sea salt
  • 1/4 tsp freshly grounded black pepper

Instructions

  • Preheat to 400F. Grease a standard 6-cup muffin pan, preferably nonstick, with avocado/olive oil or coat with cooking spray.
  • Add the eggs, quinoa, peas, green onions, herbs, and pepper to a large bowl and combine well with a fork.
  • Season generously with salt and pepper. Divide the mixture equally among the muffin cups, about 1/3 cup for each, filling until almost full.
  • Bake until the muffins have puffed up and turn light golden on top, about 15-20 minutes.
  • Once cooked, gently release each muffin from pan.