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.
Enjoy!
Kale And Red Peppers Frittata Cups
Loaded with delicious veggies these scrumptious frittata cups are a great way to make breakfast fun and healthy.
Servings 6
Calories
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
- Preheat oven to 350.
- Heat coconut oil in a large skillet.
- Add chopped onion and sauté for a minute or two until onion is translucent.
- Cut zucchinis into cubes and add to pan.
- Sauté for a couple of minutes until almost tender.
- Cut kale, including ribs and red peppers and add to pan.
- Cook until tender.
- Meanwhile place egg whites and whole eggs in mixing bowl. Using a fork or whisk mix well.
- Add broth, herbes de Provence, salt and pepper and mix.
- Lightly grease 12 muffin tins with coconut oil.
- Spoon cooked vegetables into muffin tins.
- Pour egg mixture over vegetables.
- Bake at 350 for 25 to 30 minutes or until a knife inserted into frittata cups comes out clean.
- Allow frittata cups to cool for a few minutes before removing from pan.
- Serve hot with a green salad.
- Enjoy!
They look great; I love small, more bit-sized foods. Thanks for the recipe.
You are most welcome Lisa. I love bite sized meals.. so fun!
These look so good, thanks for sharing.
You are most welcome Terry, They have become somewhat of a go-to breakfast for me. I love making a batch and knowing I’ll have breakfast taken care of for a few days 🙂
They look colorful and delicious!
It’s become one of my family’s favorite Terry 🙂
I love the portion control size of using muffin tins. I also love vegetable frittatas.
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. 🙂
These sound delicious and like a great brunch addition since you can make so many at a time.
Those would be a fun brunch food for sure Melissa! In fact, I’m going to make these the next time I have girlfriends over for a “Make and Take” DYI natural beauty class 🙂
Absolutely love this recipe! It’s healthy, it’s colourful – and it looks incredibly delicious! I’m excited to try making this soon.
Yay Syn! I’m thrilled you like it. I love making frittata cups because they make breakfast or snacking not only healthy but so much fun as well 🙂
They look wonderful! I have made pan frittatas but never like this in cups…I like that idea! 🙂
It’s such a fun way to prepare frittatas Christina and even more fun to enjoy! Great portion control hack and kids love them so much more than when they are cooked in a pan.. Enjoy!
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
OMG! Low carbs and delicious! Thank you
looks delish