Mini Frittatas with Mushrooms, Pepper, Kale and Goat Cheese – a healthy, high-protein, make-ahead breakfast.
- 1 tbsp Olive oil
- ½ cups Mushrooms, chopped
- ½ cups Pepper, chopped
- ½ cups Yellow onion, diced
- ½ cups Kale, chopped
- 6 Eggs
- ½ cups Egg whites
- ¾ cups Goat cheese
- Salt and pepper
Preheat oven to 350ºF and spray a 12-cup muffin pan with olive oil cooking spray.
Heat the olive oil in a sauté pan over medium heat. Add the mushrooms, bell pepper, onion and kale with a pinch of salt and pepper and cook, stirring frequently, until softened (about 5-6 minutes). Remove from heat and set aside.
Break the eggs into a large bowl. Add the egg whites and another generous pinch of salt and pepper. Whisk ingredients together until well combined, about 1 minute. You can also add the eggs to a blender to combine.
Divide the sautéed vegetables evenly into the muffin tins. Repeat this step with the egg mixture, pouring over the sautéed vegetables, almost filling the cups. Sprinkle desired amount of goat cheese into each cup. Sprinkle with salt and pepper.
Bake at 350°F for 20-25 minutes, until the eggs are fully cooked (they will be completely solid). Serve with whole grain toast and avocado, if desired.