Portable. Easy. Delicious. Veggie-packed. And they're cute! These mini veggie frittatas are a nutritious and delicious protein-filled breakfast and take your eggs to the next level.
Wondering what gives it that fluffy texture, cheesy flavor and extra protein? We used cottage cheese to compliment the egg base. The additional goat cheese adds an extra creamy, cheesy tang and compliments the sautéed veggies.
You will want to meal prep these mini veggie frittatas every week!
Mini Veggie Frittata Recipe
1 cup low-fat cottage cheese
1/4 cup goat cheese, crumbled
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 cup kale, chopped
1 tablespoon olive oil, plus more for greasing
1/4 teaspoon salt
Preheat oven to 350 degrees F. Grease muffin tins with olive oil and set aside.
Using a medium sized pan, heat olive oil on medium heat. Add in peppers and onions and cook until onions are translucent. Add in kale and cook until wilted. Set aside.
In a blender, combine cottage cheese, eggs, salt and pepper until fairly smooth. Add in goat cheese and pulse a couple times to mix in.
Sprinkle 1 tablespoon of chopped vegetables into the bottom of each muffin cup.
Pour in 1/4 cup of egg mixture over the veggies in each muffin cup.
Bake for 20-25 minutes. Allow muffins to cool for a few minutes before taking them out of the pan.
Note: these quick veggie egg muffins are a supreme for meal prep. Make them on the weekend for the family to enjoy all week. They also freeze well, so you can thaw and reheat as needed.
Let us know if you tried these quick egg muffins out by tagging us in your journey on Instagram @mybalancednutrition