Mini Frittata Muffins
Ingredients
The base
-
8
large
eggs
-
⅓
cup
unsweetened almond milk
-
1
clove
garlic, minced
-
¼
teaspoon
Dijon mustard
-
2 to 4
tablespoons
chopped fresh dill
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
The fillings
-
2
small
kale leaves, finely shredded
-
1
cup
halved cherry tomatoes
-
¼
cup
chopped scallions
-
⅓
cup
crumbled feta cheese
For greasing
-
to taste
cooking spray or olive oil
Instructions
- Preheat the oven to 350°F and grease a nonstick muffin pan.
- In a large bowl, whisk together eggs, almond milk, garlic, mustard, most of the dill, salt, and pepper.
- Pour a small amount of the egg mixture into each muffin cup.
- Divide the shredded kale, halved cherry tomatoes, chopped scallions, and crumbled feta into each cup.
- Pour the remaining egg mixture on top of the fillings.
- Bake for 20 to 22 minutes, or until the eggs are set.
- Season with salt and pepper, garnish with remaining dill, and store leftovers in the fridge.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
8g
Total carbohydrates
10g
Total protein
10g
Sodium
300mg
Cholesterol
200mg
You might also like