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Veggie Frittata Muffins

Name: Veggie Frittata Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: Cooking spray or olive oil (for the pan); 8 large eggs; ⅓ cup unsweetened almond milk; 1 garlic clove (minced); ¼ teaspoon Dijon mustard (I like Sir Kensington's); 2 to 4 tablespoons chopped fresh dill; ½ teaspoon sea salt; Freshly ground black pepper; 2 small kale leaves (finely shredded); 1 cup halved cherry tomatoes; ¼ cup chopped scallions; ⅓ cup crumbled feta cheese

12 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

Cooking spray or olive oil (for the pan)

8 large eggs

⅓ cup unsweetened almond milk

1 garlic clove (minced)

¼ teaspoon Dijon mustard (I like Sir Kensington's)

2 to 4 tablespoons chopped fresh dill

½ teaspoon sea salt

Freshly ground black pepper

2 small kale leaves (finely shredded)

1 cup halved cherry tomatoes

¼ cup chopped scallions

⅓ cup crumbled feta cheese

Directions

Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.

In a large bowl, whisk together the eggs, milk, garlic, mustard, most of the dill (reserve a little for garnish), salt, and several grinds of pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions, and feta into each cup then pour the remaining egg mixture on top.

Bake for 20 to 22 minutes, or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge.