I'm a Frittata fan. I love that it's a one pan, easy dish that I can pull together with pretty much any vegetables I have in the fridge. My favorite is Red bell pepper, Pea, Scallion and Goats Cheese, which I dress up for brunch when I'm entertaining with a side salad and garlic bread. I also make a kids version with cheddar instead of goats cheese, which mine love to dip in Marinara sauce.
But, I was inspired to re-engineer the Frittata when faced with bringing it to the Farmers Market. It's hard to scale up the pan frittata which needs to be served in slices, so I decided to make a muffin version that can be batch baked. A major ingredient of regular frittatas is potatoes to act as the carbohydrate and bind it all together. I wanted to make it lighter and healthier. My regular visitors at the Market love Quinoa, as do I, so why not add that instead? And thus was born the Quinoa Frittata muffin and it's a revelation!
After experimenting with various fillings, I settled on Tricolor Quinoa (for nutty flavor and a little texture), Baby Kale, Carrot, Fresh Oregano and English White cheddar. The combination of Kale with sweet Carrot and creamy English Cheddar (I'm English, only this cheddar will ever do!) works so well. I add red chilli flakes for some punch.
Make these when you have left-over quinoa and eggs. Throw in any vegetables and cheese you have. The muffin is a great portable snack. Freeze in batches and defrost for breakfast on the go. Serve warm piled on a platter alongside some delicious salads for a simple but impressive brunch.
I did just that last weekend. We had the muffins alongside my Rainbow Salad with Green Goddess dressing, and some delicious leaves with edible flowers and Nasturtiums (Shout out to Obercreek Farm who sell these salad leaves at the Chappaqua Farmers Market).
Come and try these Muffins at the Chappaqua Farmers Market this weekend, before they sell out! We're taking orders for larger batches, please use our Contact tab to get in touch.