Mini Egg Muffin Fritatas
By Lisa Shanken
July 6, 2018
Mini Egg Muffin Fritatas
Ingredients
- 4 Organic Eggs
- 2 tablespoons Milk any nut milk or regular milk will do
- 1 tablespoon grassfed butter
- 1/4 cup onion chopped
- 1/4 cup kale chopped
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Grease 4 sections of a muffin pan with the butter.
- Mix the eggs in a bowl, adding the milk to the eggs. Divide the onion and kale pieces evenly among the 4 muffin sections that are greased.
- Pour the egg-milk mixture into each of the vegetable-filled muffin sections, filling about 3/4 of the way. Top with shredded cheese, and season with salt and pepper to your taste.
- Bake for 20 minutes. Allow to cool, remove from muffin pan, and eat warm or store in the refrigerator for up to 3 days.
- Other fun combinations: 1. feta, spinach, and onion 2. artichoke, asparagus, and mozzarella 3. black beans, salsa, and jack cheese 4. mushrooms, spinach, and Swiss cheese
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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