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; 8 egg; ⅓ cup almond milk; 1 garlic; ¼ teaspoon Dijon mustard; 2 to 4 tablespoons dill; ½ teaspoon salt; black pepper; 2 kale leaves; 1 cup cherry tomato; ¼ cup scallions; ⅓ cup feta cheese

User Reviews

4.9

46 reviews

Excellent

Prep Time
10 mins
Cook Time
20 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 for the pan, or olive oil
8 egg large
⅓ cup almond milk unsweetened
1 garlic minced, clove
¼ teaspoon Dijon mustard I like Sir Kensington's
2 to 4 tablespoons dill chopped, fresh
½ teaspoon salt sea salt
black pepper freshly ground
2 kale leaves finely shredded, small
1 cup cherry tomato halved
¼ cup scallions chopped
⅓ cup feta cheese crumbled

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Instructions

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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.