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Pile of frittatas on a marble surface

Healthy Mini Frittatas

Julia Frey of Vikalinka
Mini egg frittatas with kale, ham and sun-dried tomatoes.
5 from 6 votes
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 74 kcal

Ingredients
  

  • 10 eggs large
  • 270 g /4 cups kale chopped
  • 4 sun-dried tomatoes
  • 2 thick slices of ham or turkey
  • 2 cloves garlic minced
  • Salt to taste
  • Pepper to taste
  • Low calorie spray for coating muffin pan

Instructions
 

  • Preheat the oven at 350F/180C.
  • Spray a large pan with low-calorie cooking spray and add garlic and sun-dried tomatoes, cook for 1 minute over low heat. Add kale, a pinch of salt and 2 tbsp of water, cover with a lid and let it steam for 5 minutes. It should be enough time to soften the kale and for the flavours to blend. Set aside.
  • In a large bowl whisk eggs until slightly foamy, add chopped ham and salt and pepper. Add cooked kale and sun-dried tomatoes to the egg mixture and stir to combine.
  • Evenly divide among 12 muffin cups, preferable silicone ones to avoid sticking.
  • Bake for 20 minutes.

Notes

Leave out the ham for a vegetarian version of this recipe. 

Nutrition

Calories: 74kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 139mgSodium: 120mgPotassium: 167mgFiber: 1gSugar: 1gVitamin A: 2452IUVitamin C: 21mgCalcium: 80mgIron: 1mg
Keyword frittata, mini frittata
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