Meatless Monday: Kale & Veggie Frittata Bites

meatless-monday-kale-frittata-bites-lead

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!

meatless-monday-kale-frittata-bitesUse whatever you have on hand, and feel free to add some shredded dairy or vegan cheese on top!

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?

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3 thoughts on “Meatless Monday: Kale & Veggie Frittata Bites

  1. cloudthyme April 15, 2014 at 10:41 am Reply

    Such a great to-go breakfast or snack! Thanks for sharing! 🙂

  2. ElizabethB April 15, 2014 at 11:08 am Reply

    Will definitely be making these – thanks!

  3. Melissa April 16, 2014 at 11:46 am Reply

    Love this idea with the “kitchen sink” veggies and muffin tins! We’ve been making a large one in the cast iron skillet using this recipe (http://culinaryarts.about.com/od/eggsdairy/r/spinbacchedfrit.htm) and then reheating slices throughout the week, but this is so much better. Thanks lady!

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