Description
Mini frittatas with mushrooms, pepper, kale, and goat cheese—a perfect healthy, high-protein, make-ahead breakfast.
Ingredients
- 1 Tablespoon Olive Oil
- ½ cups Mushrooms, Chopped
- ½ cups Bell Pepper, Chopped
- ½ cups Yellow Onion, Diced
- ½ cups Kale, Chopped
- 6 Eggs
- ½ cups Egg Whites
- ¾ cups Goat Cheese
- Salt And Pepper
Preparation
Preheat oven to 350ºF and spray a 12-cup muffin tin with olive oil cooking spray.
Heat olive oil in a sauté pan over medium heat. Add mushrooms, pepper, onion and kale with a dash of salt and pepper and cook, stirring frequently until softened (about 5–6 minutes). Remove from heat and set aside.
Crack eggs into a large bowl. Add egg whites and another generous dash of salt and pepper. Whisk ingredients together until well-combined, about 1 minute. Alternatively, add eggs to a blender to combine.
Evenly distribute sautéed veggies among muffin tin cups. Repeat this step with egg mixture, pouring over sautéed veggies, filling cups nearly full. Sprinkle desired amount of goat cheese in each cup. Sprinkle with salt and pepper.
Bake at 350ºF for 20–25 minutes, until eggs are completely cooked through (they will be completely solid). Serve with whole grain toast and avocado, if desired.
