If you like quinoa, mint, and peas - this will be good.... :)
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 & parsley or dill & mint
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)
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).m 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 rack 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.