Mini Egg Frittatas with Kale and Feta
Mini egg frittatas with kale and feta are a delicious and easy breakfast option that is packed with protein and fresh flavors. These bite-sized frittatas are perfect for meal prep, making mornings more convenient without sacrificing nutrition. They are baked in a muffin pan, making them easy to grab and eat on the go.
The base of the frittatas is made with eggs and unsweetened almond milk, which create a light and fluffy texture. Dijon mustard and garlic are added to enhance the flavor, giving the frittatas a subtle tang and a hint of savory depth. Freshly ground black pepper and sea salt provide seasoning, while fresh dill adds a bright and herby note.
The vegetables in this recipe bring both flavor and nutrition. Finely shredded kale adds a boost of vitamins and a slight earthiness, while cherry tomatoes bring a juicy sweetness. Scallions contribute a mild onion flavor, complementing the other ingredients without being overpowering. Crumbled feta cheese adds a creamy and slightly salty bite, making these frittatas rich and satisfying.
To make the frittatas, the oven is preheated to 350°F, and a muffin pan is lightly greased to prevent sticking. The egg mixture is whisked together, and a small amount is poured into the bottom of each muffin cup. The kale, tomatoes, scallions, and feta are then divided evenly into the cups before the remaining egg mixture is added on top. The frittatas are baked for about 20 to 22 minutes, until they are fully set.
Once out of the oven, they can be seasoned with additional salt and pepper and garnished with the remaining dill. These mini frittatas can be stored in the refrigerator for up to two days, making them a great option for meal prep. They can be eaten on their own or paired with toast or a side salad for a more complete meal.
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Great recipe. Can’t wait to give it a try. I love Frittatas in all of its forms