Kale And Red Peppers Frittata Cups

Kale and Red Peppers Frittata cups title image

Ah the joy of a healthy breakfast!

Such a fabulous way to start the day and set yourself up for success.

I’m a firm believer that healthy should be fun and flavorful.

And these frittata cups are exactly that — fun, tasty little bundles of wholesome goodness!

These kale and red pepper frittata cups are just as fun to make as they are to savor, one scrumptious bite after another.

You can enjoy these fresh out of the oven with mixed baby greens or a side of arugula or watercress, or make these ahead of time and serve cold for a satisfying mid afternoon snack.

Kale and red peppers frittata cups with arugula

Enjoy!

Kale and Red Peppers Frittata cups title image
5 from 5 votes
Print

Kale And Red Peppers Frittata Cups

Loaded with delicious veggies these scrumptious frittata cups are a great way to make breakfast fun and healthy.
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Valerie Remy-Milora

Ingredients

  • 2 tbsp coconut oil
  • 1 small onion chopped
  • 2 medium zucchinis
  • 4 to 5 leaves curly green kale
  • 1 red pepper
  • 10 egg whites
  • 2 whole eggs
  • 1 cup vegetable or chicken broth
  • 2 tsp herbes de Provence
  • fresh ground salt and pepper to taste
  • coconut oil to grease muffin tins

Instructions

  1. Preheat oven to 350.
  2. Heat coconut oil in a large skillet.
  3. Add chopped onion and sauté for a minute or two until onion is translucent.
  4. Cut zucchinis into cubes and add to pan.
  5. Sauté for a couple of minutes until almost tender.
  6. Cut kale, including ribs and red peppers and add to pan.
  7. Cook until tender.
  8. Meanwhile place egg whites and whole eggs in mixing bowl. Using a fork or whisk mix well.
  9. Add broth, herbes de Provence, salt and pepper and mix.
  10. Lightly grease 12 muffin tins with coconut oil.
  11. Spoon cooked vegetables into muffin tins.
  12. Pour egg mixture over vegetables.
  13. Bake at 350 for 25 to 30 minutes or until a knife inserted into frittata cups comes out clean.
  14. Allow frittata cups to cool for a few minutes before removing from pan.
  15. Serve hot with a green salad.
  16. Enjoy!

 

Comments

  1. Lisa Brown says:

    They look great; I love small, more bit-sized foods. Thanks for the recipe.

  2. These look so good, thanks for sharing.

  3. Judy Thomas says:

    They look colorful and delicious!

  4. Jo-Ann Brightman says:

    I love the portion control size of using muffin tins. I also love vegetable frittatas.

  5. Such a great way to do breakfast. My daughter loves frittatas but would probably love them more in muffin size.

    • Isn’t it amazing how much more fun food can be when it comes in little packages Katie! I love muffin sized frittatas and it’s a great way to plan out proper portions as well. 🙂

  6. Melissa Storms says:

    These sound delicious and like a great brunch addition since you can make so many at a time.

  7. Absolutely love this recipe! It’s healthy, it’s colourful – and it looks incredibly delicious! I’m excited to try making this soon.

  8. Christina A. says:

    They look wonderful! I have made pan frittatas but never like this in cups…I like that idea! 🙂

  9. Amber Ludwig says:

    Oooh these sound divine and protein packed!! I am always trying to find ways to get kale into my diet since its such a super food!

    • Kale is one of my all time favorite vegetable Amber, as I’m sure you can tell from all my recipes with kale 🙂 I love it plain and simple as a salad drizzled with oil and vinegar… add some avocado and it’s even more scrumptious! Let me know how you like these frittatas

  10. Judy Thomas says:

    OMG! Low carbs and delicious! Thank you

  11. looks delish

Speak Your Mind

*