This morning, I woke up early enough to do some baking. Not the sweet, flour-laden kind, but the quick and savory, breakfast-on-the-go kind. I busted out my mini-muffin tins and sautéed some veggies for these delish one-bite frittatas. Bonus, now I have a healthy, last minute breakfast option if I happen to sleep in for the rest of the week!
Kale & Veggie Frittata Bites
makes 24 bites, serves 4-6
- 1 Tbsp extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, peeled and minced
- 3 leaves kale including stems, finely chopped
- 4 mushrooms, diced
- 3 mini peppers, diced
- 6 eggs
- 1/4 cup water
- Olive oil spray
- Salt & pepper
- Shredded cheese (optional)
- Equipment: Mini muffin tin
Preheat the oven to 350 degrees. Spray your muffin tins with olive oil spray.
Heat oil in a skillet over medium high until it shines. Add your onion, garlic, and kale stems, and sauté until soft, about 5 minutes. Add the mushrooms, peppers, and kale leaves, and cook until kale wilts, about 10 minutes.
Beat your eggs with the water. Add salt and pepper. Transfer to a spouted measuring cup for easy pouring.
When the veggies are done, divide amongst your mini muffin cups (there will be extra). Carefully pour the egg mixture into the cups almost to the rim. Top with cheese if using. Bake for 20-30 minutes, until eggs are completely set. Store extra in an airtight container for up to 4 days.
What’s your favorite eggy recipe?