Mini Fun Sized Frittatas or Egg Muffins
A delicious spin on traditional egg frittatas. These vegetarian frittatas can be enjoyed at any time of day.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6-8 1x
- Category: breakfast, lunch, dinner, brunch
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees F.
- While the oven is preheating saute mushrooms, onions, peppers, kale, garlic, oregano in butter until soft on medium heat (about 2 minutes).
- Add water to eggs, salt and pepper and beat well.
- Slowly fold in sauteed veggies and then add basil.
- Spray muffin pan with olive oil.
- Use a ladle to spoon each muffin pan to about a third full with the egg mixture.
- Push down any bits of mushrooms or kale before topping with cheese.
- Cook for 12-15 minutes or until eggs are puffy and firm.
- Enjoy right away or store away for another day once cool.
