Kale Frittata Muffins

Because of my insane schedule over the past few months, I had adapted my cooking routine drastically, and not in a good way. Instead of spending the time to make a beautiful meal for my husband and myself every night, I end up rushing to create something not so great, or ordering in. That gets old, fast.

Over the last few weeks, however, I’ve created a new system that cuts down on my nightly stress and adds to our meals in a big way. On Sunday evenings, I prepare a few dishes that shape our meals for the rest of the week:

  1. Sauteed spinach
  2. Sauteed garlicky kale
  3. A big pot of cooked quinoa or cauliflower rice or mashed cauliflower
  4. Stir fried mixed vegetables with tamari and sesame oil

With those four foods prepared in advance, I can easily create a ton of different meals in less than 20 minutes. It’s amazing! For example, last night I came home from work and baked chicken breasts. While they were cooking, all I had to do was heat up the quinoa and kale and we had a full meal!

This weekend when I was doing my weekly prep, I went a bit overboard and cooked too much kale. With the extra greens, I created these adorable and delicious mini kale and onion frittatas. Although I made them on a whim, I had to post about these gems because it has changed my week! I can now wake up, heat up one of these bad boys with a piece of gluten free toast and I’m good to go until lunch.

Trust me, spending 20 minutes on a Sunday to create your breakfast for the entire week is life-altering. Let me know if you have other recipes like this!

Scroll down for my recipe.

Kale Frittata Muffin Recipe

Mini Kale Fritatta Recipe

Makes 12 mini frittatas

Ingredients:

  • 1 tblspn grass fed butter
  • 1 large yellow onion, chopped
  • 2 packed cups, chopped kale
  • 8 large eggs
  • 1/4 cup milk (I used almond milk)
  • Salt and pepper to taste
  • Coconut oil/cooking spray
  • Optional: Shredded cheddar cheese

Directions:

  • Preheat oven to 350?F
  • Grease a 12-cup muffin pan with coconut oil or cooking spray
  • Heat the butter in a large skillet over medium-high heat
  • Add the onions and cook, stirring occasionally, for about 10 minutes, until soft
  • Add the kale and cook another 4 minutes, until wilted
  • Season with salt and pepper
  • While the onions are cooking, whisk the eggs and milk in a large bowl
  • Pour the egg mixture evenly into the muffin tins, filling each tins about 3/4 full
  • Divide the kale/onion mixture evenly into the muffin tins
  • Top with cheese if desired (I didn’t)
  • Bake for 20 minutes, until firm to the touch
  • Enjoy!

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