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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

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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.
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

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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