Eggs are the perfect food! They’re delicious, nutritious and satisfying, with the ideal mix of healthy fat and protein. And these muffins are a fabulously quick, easy and tasty way to enjoy eggs, with the added pizazz of colorful veggies. (Note: You can switch up the veggies you use, as you wish!)
Once you’ve made a batch of these muffins, they keep in the fridge for several days and make for a fast and delicious meal that’s Paleo, low carb, Keto, cleanketo, detox, and Whole30 friendly. These muffins can be reheated in a toaster oven, oven, or a microwave, or enjoy them cold.
Tomato Kale Frittata Muffins
Servings: 6
Calories: 94kcal
Ingredients
- 1 Tbsp avocado oil plus more for greasing
- ½ bunch kale destemmed and minced
- 6 eggs
- ½ cup water
- 1 tsp sea salt or to taste
- ½ tsp ground black pepper or to taste
- 12 cherry tomatoes quartered and deseeded
Instructions
- Preheat oven to 375°F.
- Grease 6-cup muffin tin with avocado oil.
- In a small pan, heat the oil over low heat.
- Add the kale and cook for 5 minutes, stirring occasionally, until tender.
- Meanwhile, in a large bowl, whisk together the eggs, water, salt, and pepper.
- Set aside.
- Evenly distribute kale and tomato pieces in the bottom of each muffin tin.
- Carefully pour the egg mixture into each tin, just to the top.
- Bake for 15 minutes until puffed and golden.
Nutrition
Calories: 94kcal | Carbohydrates: 2g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 461mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1487IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 1mg
