Veggie Frittata Muffins

Name: Veggie Frittata Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving
Ingredients: Cooking spray or olive oil; 8 large eggs; ⅓ cup unsweetened almond milk; 1 garlic clove; ¼ teaspoon Dijon mustard; 2 to 4 tablespoons chopped fresh dill; ½ teaspoon sea salt; freshly ground black pepper; 2 small kale leaves; 1 cup halved cherry tomatoes; ¼ cup chopped scallions; ⅓ cup crumbled Feta cheese

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4.9

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12
Course
Breakfast

Veggie Frittata Muffins

Iris Warren

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These mini frittatas are the perfect make-ahead breakfast! They keep well in the fridge for up to 2 days.

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Ingredients

Servings

Cooking spray or olive oil for the pan
8 large eggs
⅓ cup unsweetened almond milk
1 garlic clove minced
¼ teaspoon Dijon mustard I like Sir Kensington's
2 to 4 tablespoons chopped fresh dill
½ teaspoon sea salt
freshly ground black pepper
2 small kale leaves finely shredded
1 cup halved cherry tomatoes
¼ cup chopped scallions
⅓ cup crumbled Feta cheese

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Instructions

Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
In a large bowl, whisk together the eggs, milk, garlic, mustard, most of the dill (reserve a little for garnish), salt, and several grinds of pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions, and feta into each cup then pour the remaining egg mixture on top.
Bake for 20 to 22 minutes, or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge.