Veggie Frittata Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini frittatas with kale, cherry tomatoes, and cheese baked in a muffin tin. These make-ahead breakfast cups stay fresh in the fridge and are convenient for grab-and-go mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 106mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 68mg
- Calcium
- 58mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.