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Kale Veggie Mini Frittata
This Kale Veggie Mini Frittata recipe is the perfect breakfast to fuel you up with the goodness of veggies and eggs. Serve these easy baked mini frittatas on whole grain toast bread with a sprinkle of parmesan for a healthy spin on a classic egg breakfast.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 200 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 1 tablespoon butter (or use oil)
- 2 scallions sliced
- 1 large sweet potato peeled and sliced up into 1/16th of an inch thick slices
- 1 bunch of asparagus tips
- 4 sun-dried tomatoes sliced
- 8 eggs
- 2 tablespoons milk (any type and any fat concentration)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- Pinch of red pepper flakes (optional)
- 1 cup chopped fresh kale
- 2 tablespoons fresh basil sliced
- 1 tablespoon fresh parsley minced
Notes
- Adding pesto to these Kale Veggie Mini Frittata recipe makes for a nice Mediterranean flavor.
- Before baking these Kale Veggie Mini Frittatas, sprinkle them with some grated or crumbled cheese of your choice.
- Season your mini frittata with your favourite spices and add some chopped cooked chicken or turkey for a non-vegetarian version.
- Want to make it an extra light an low-cal breakfast? Why not make it an egg-white kale vegetable mini frittata? Just skip the yolks!
- You can make this mini frittata recipe in a large skillet and cut it up into wedges. Simply adjust the baking time to 20 minutes at least.