Are you ready to elevate your breakfast game with a burst of flavor and nutrition? Meet the Kale Veggie Mini Frittatas—your new go-to recipe for a quick, healthy meal that’s as delightful to eat as it is easy to make! Packed with vibrant greens, colorful bell peppers, and gooey cheese, these bite-sized frittatas are perfect for busy mornings or as a tasty snack any time of day. With just 25 minutes from prep to plate, you’ll wonder how you ever lived without this deliciously simple dish. Dive into the recipe and discover how to create these delightful mini frittatas that will impress your family and friends!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 mini frittatas
Ingredients
- 6 large eggs
- 1 cup chopped kale
- 1/2 cup diced bell peppers
- 1/2 cup shredded cheese
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with olive oil, ensuring each cup is evenly coated to prevent sticking.
- Wash the kale leaves thoroughly, remove the tough stems, and finely chop the leaves into small, uniform pieces to ensure even distribution in the frittatas.
- Dice the bell peppers into small, consistent cubes approximately 1/4 inch in size to promote even cooking and balanced flavor.
- In a large mixing bowl, crack the eggs and whisk them vigorously until the yolks and whites are completely combined and slightly frothy.
- Add the chopped kale, diced bell peppers, and shredded cheese to the whisked eggs. Season with salt and pepper, then gently fold all ingredients together until well incorporated.
- Using a measuring cup or ladle, carefully pour the egg mixture evenly into each muffin tin cup, filling them about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the frittatas are puffy, golden brown, and set in the center.
- Remove from the oven and let the mini frittatas cool in the tin for 2-3 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each frittata and use a small spatula to lift them out of the tin. Serve warm or at room temperature.
Tips
- Prep Ahead: To save time during busy mornings, you can prepare the ingredients the night before. Chop the kale and bell peppers, whisk the eggs, and store them in separate containers in the refrigerator. Just mix them together in the morning before baking!
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Zucchini, spinach, or even sun-dried tomatoes can add a unique twist to your frittatas. Just make sure to chop them finely for even cooking.
- Cheese Choices: While shredded cheese adds creaminess, you can experiment with different types like feta, goat cheese, or even a spicy pepper jack for a kick!
- Don’t Overfill: When pouring the egg mixture into the muffin tin, fill each cup only about 3/4 full. This allows the frittatas to rise without spilling over.
- Check for Doneness: Ovens vary, so keep an eye on your frittatas as they bake. They should be puffy, golden brown, and set in the center. If they jiggle too much, give them a few more minutes.
- Serve with Style: These mini frittatas are fantastic served warm, but they also make a great addition to a brunch spread. Pair them with a light salad or some fresh fruit for a complete meal!
Nutrition Facts
Calories: 85kcal
Carbohydrates: 2g
Protein: 6g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 110mg
