frittata muffins
A savory breakfast treat, our frittata muffins are perfect for weekend mornings or making in advance for brunches or early weekday AMs when theres no time to cook Yields 12 muffins, Prep Time: 10 minutes, Cook Time: Approximately 15 minutes
Ingredients
- 10 eggs
- ¼ cup nonfat greek yogurt
- ½ onion diced
- 12 pieces turkey bacon (2 packages/ 1 lb)- chopped
- ¼ cup olive oil
- 1 cup loosely packed collard greens julienned (or other favorite greens)
- ½ cup loosely packed kale julienned
- ½ cup shredded cheddar cheese
- 1 tsp garlic powder
- 2 small tomatoes thinly sliced
- herbs for garnish (we used lavender and basil)
- salt and pepper to taste
- Nonstick cooking spray (we used avocado oil)
Instructions
- Preheat oven to 350 and spray muffin tins well with a nonstick cooking spray.
- In a pan, cook chopped turkey bacon and diced onions.
- Crack eggs in a mixing bowl and stir in nonfat greek yogurt.
- Salt (we salt fairly heavily at this stage) and add in garlic powder.
- Stir in olive oil, collard greens, kale, shredded cheddar, turkey bacon and onions.
- Pour into oiled muffin tins and bake in the oven until the egg is almost fully cooked (approximately 10-15 minutes)
- Meanwhile, thinly slice the tomatoes and julienne the basil. Prepare any alternate herbs/ edible flowers.
- Pull the tins out of the oven, top with a single sliced tomato each and add salt and pepper. “Decorate” with herbs and/ or edible flowers.
- Put back in the oven until fully cooked (a few minutes) but be careful not to overcook! The frittatas should look moist, not dry.
- Carefully pop the frittata muffins out with a spoon, arrange a few more herbs on top, and serve!
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