Eggs are a way of life in our house. I’m slightly embarrassed to admit this, but we probably go through 3 dozen cartons a week between all the baking, hard-boiling, scrambling and poaching.
These mini frittatas are the most efficient little powerhouse of a breakfast / morning snack. They are so versatile and easy to whip up. Once you get the onion / egg base down you can throw in any other veggies or protein. It’s a great way to use up odds and ends.
Quantity: Makes 12 mini frittatas
6 large eggs
Handful of kale / spinach – chopped
1/2 onion – chopped
olive oil – for frying
Salt & pepper
Preheat the oven to 375F and prepare your baking tray with cupcake liners or grease with EVOO / coconut oil. Chop the onion and fry over a medium heat until the onion is softened – usually about 3-5 minutes. Throw the kale in with the onion to allow it to wilt. Set the pan aside.
Crack the eggs in a mixing jug and stir well. If you prefer them to be marbled (like we do) do not beat too vigorously. Season with salt & pepper.
Spoon the veggies into the cupcake liners until about halfway full. Top off each cup with the egg mixture. Bake until the egg is completely cooked and no longer looks runny on top – should be about 20 minutes. Enjoy immediately or store in the fridge / freezer!