Kale, Potato, Tomato and Onion Mini-Frittatas
Fill the muffin cups about ¾ full, and don’t be overly concerned if the frittatas bubble up over the sides of the muffin tins. The scraggly edges of the eggs can be easily tucked down around the frittatas using a butter knife.
Recipe type: Breakfast, brunch
Serves: 10 muffin-sized frittatas
  • For the Vegetables:
  • 1 tablespoon olive oil
  • 1 small yellow onion, peeled, quartered lengthwise, and thinly sliced
  • 1 cup quartered cherry tomatoes (or chopped if large)
  • 1 medium yukon gold potato (about 4 oz), peeled, quartered and sliced into ⅛ inch thick triangles
  • 2 cloves garlic, minced
  • 2 cups chopped dino kale leaves (about one bunch–don’t include the tough lower stems)
  • ½ teaspoon salt, divided, or to taste
  • ½ teaspoon lemon juice
  • For the egg base:
  • 8 eggs
  • ¼ cup unsweetened almond milk (or other milk of choice)
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon nutritional yeast*
  • Coconut oil, olive oil, or butter for greasing the muffin tins (or paper muffin cups)
  1. Preheat oven to 375˚F. Heat the olive oil in a non-stick frying pan over medium high heat. Add the onions, potatoes, and ¼ teaspoon salt, and saute until soft but not falling apart, about 6 minutes. Add the garlic, and saute 30 seconds more. Add the cherry tomatoes and cook for an additional 2 minutes until softened. Add the chopped kale and sprinkle with ¼ teaspoon salt. Cook for a couple minutes longer, until the kale is wilted. Sprinkle in the lemon juice and add pepper to taste. Set aside to cool to lukewarm before incorporating into the eggs.
  2. In a medium bowl, whisk the eggs, almond milk, ¾ teaspoons salt, pepper, and nutritional yeast until the mixture lightens in color and appears frothy on top. Stir in the cooled vegetable mixture.
  3. Spoon the egg mixture into well-greased muffin tins (a scant ⅓ cup per tin). Bake for 8-10 minutes, or until the eggs are set. Switch oven to broil, and cook the frittatas on the top rack for 1-2 minutes to brown the tops if desired. Best served warm.
  4. *Nutritional yeast can be bought in bulk in health food stores such as Whole Foods
Recipe by Spoon With Me at https://spoonwithme.com/kale-potato-tomato-and-onion-mini-frittatas/