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Nutritional Info

Servings Per Recipe: 9
Amount Per Serving
Calories: 67.3

Total Fat: 4.3 g
Cholesterol: 94.1 mg
Sodium: 255.2 mg
Total Carbs: 2.4 g
Dietary Fiber: 0.9 g
Protein: 5.2 g

View full nutritional breakdown of MAKEOVER: MAKEOVER: Coach Nicole's Mini Kale Frittatas (by BJUBILEE) (by BJUBILEE) calories by ingredient

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MAKEOVER: MAKEOVER: Coach Nicole's Mini Kale Frittatas (by BJUBILEE) (by BJUBILEE)

Submitted by: BJUBILEE

View the original recipe for MAKEOVER: Coach Nicole's Mini Vegetable Frittatas (by BJUBILEE)

Introduction

Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast. Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 9

Ingredients

5 eggs

1/4 cup water

2 oz. mozzerella cheese

1 cups chopped Kale, fresh (cooked)

12 black olives, sliced

salt and pepper to taste

Tips

Directions

Mix eggs and water in a bowl. Add crumbled cheese and chopped vegetables. Season with salt and pepper.
Spoon mixture into muffin tins coated with cooking spray.
Baked at 350 degrees for about 15 minutes or until "set" and golden on top.

You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm.

Makes 9 "mini" frittatas.

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