Kale, Quinoa, & Goat Cheese Mini Frittatas
A healthy breakfast - at home or to-go! Sauteed kale, roasted red pepper, quinoa, and creamy goat cheese make these mini frittatas fancy, but approachable.
Servings: 12 Frittatas
Ingredients
- 4 eggs
- 5 egg whites
- 1 cup kale ripped in to small bite size pieces and sauteed
- 3/4 cup Cooked quinoa
- 1/2 cup roasted red pepper, chopped
- 1 oz goat cheese crumbled
- Salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Meanwhile, prep the ingredients: cook the quinoa according to package instructions, and saute kale. Allow both ingredients to cool. Chop roasted red pepper in to small bite-size pieces.
- In a large bowl, add eggs and egg whites. Season with salt and pepper. Whisk until light and frothy, at least 3 minutes.
- Add kale, quinoa, and roasted red pepper. Mix to combine. Pour mixture in to a glass with a spout for easy pouring.
- Spray a muffin tin with cooking spray (see note).
- Fill muffin cups 3/4 full. Top with crumbled goat cheese.
- Bake for 25 minutes, or until eggs are set.
Notes
-I used a silicon muffin tin for these. If you're using a regular muffin tin, PLEASE spray it thoroughly. I've made the mistake of not adequately using enough, and I've my husband had to pay the price in dish washing.