Tomato Kale Frittata Muffins

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Servings: 4 Prep: 10 min Cook: 35 min Dairy Free GAPS Gluten Free Paleo Make Ahead Breakfast Oven Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Kale, Cherry Tomatoes

Ingredients

1 tablespoon extra virgin olive oil, plus more for greasing ⚠

½ bunch kale ⚠

5 ounces cherry tomatoes ⚠

6 eggs

½ cup water

¾ teaspoon sea salt, plus more to taste

½ teaspoon ground black pepper

1. Preheat oven to 375F. Grease 1 muffin tin with olive oil.

2. Destem and mince the kale. Cut tomatoes into quarters, discarding the seeds and juice.

3. In a small pan, heat the oil over medium heat. Add the kale and cook for 3-4 minutes, until tender and golden.

4. In a large bowl, whisk together the eggs, water, salt, and pepper. Set aside.

5. Evenly distribute kale and tomato pieces in the bottom of each muffin tin. Then, carefully pour the egg mixture into each tin, just to the top.

6. Bake for about 15 minutes. They will look puffed and golden when done.

7. Make ahead for quick breakfasts on busy days. Frittatas can be reheated in a toaster, oven, or even a microwave (in a pinch) - or enjoy them cold.