Mini Fun Sized Frittatas or Egg Muffins

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A delicious spin on traditional egg frittatas. These vegetarian frittatas can be enjoyed at any time of day.


  • 10 whole eggs (well beaten)
  • 4 shiitake mushrooms (chopped)
  • 2 tbsp water
  • 1 cup rinsed chopped kale
  • 1/3 cup red bell pepper (chopped)
  • 1/3 cup onion (chopped)
  • 1 tsp garlic (minced)
  • 5 basil leafs (cut in fine strips)
  • 1/2 tsp dry Italian seasoning
  • 1/4 tsp salt
  • 1/8 tsp fresh cracked pepper
  • 1/3 cup shredded white cheddar
  • 1 tbsp butter
  • *olive oil spray


  1. Preheat oven to 350 degrees F.
  2. While the oven is preheating saute mushrooms, onions, peppers, kale, garlic, oregano in butter until soft on medium heat (about 2 minutes).
  3. Add water to eggs, salt and pepper and beat well.
  4. Slowly fold in sauteed veggies and then add basil.
  5. Spray muffin pan with olive oil.
  6. Use a ladle to spoon each muffin pan to about a third full with the egg mixture.
  7. Push down any bits of mushrooms or kale before topping with cheese.
  8. Cook for 12-15 minutes or until eggs are puffy and firm.
  9. Enjoy right away or store away for another day once cool.