I absolutely love having eggs in the morning. I have to hold myself back from eating them every day, I try and mix it up a bit. So naturally when I do eat them, I am always looking for new ways to make them. On this busy Saturday morning, I decided to do some mini frittatas.
Baked eggs are so great because you can throw them together, pop them in the oven and come back about 20 minutes later to have a warm breakfast ready. Or, you can spend that 20 minutes doing a quick clean up and making a tasty kale salad to complement the eggs.
Mini Frittata – Serves 2
- 4 eggs
- 4 green olives ( I used Botija), diced
- 4 – 5 sun-dried tomatoes in olive oil, diced
- Splash of milk ( I used almond milk)
Preheat oven to 350 degrees. Grease two 4″ mini cake pans or use a muffin pan and grease 5 – 6 slots.
Whisk the eggs with the almond milk.
Pour the whisked eggs into the pan, only about 2/3 of the way up.
Sprinkle with the sun-dried tomatoes and olives.
Bake for about 15 – 20 minutes. The eggs are done with the middle is no longer liquid and springs back when you lightly press it. The eggs will puff up in the oven, and quickly deflate as they cool.
Simple Kale Salad
- 1/2 bunch of Kale, deveined, washed and dried well
- 1/2 TBSP olive oil
- 1.5 TBSP Nutritional Yeast
- Pinch of Salt
Break kale into small bite-size pieces.
Sprinkle olive oil, nutritional yeast, and salt onto kale and massage with your hands until tender.
Taste for more salt and nutritional yeast.
See! Isn’t that easy!
Note: I keep my kale stems and either juice them, or chop them up finely and saute them with other vegetables.