Ingredients

30-40 minutes (20-30 minute cook time; 10 minute prep time)

Great make ahead recipe!

4 servings

• 6 eggs
• 1 green bell pepper (Use your favorite vegetables!)
• 1 cup kale chopped
• cooking spray oil
• ground pepper
• salt

Individual serving

• 2 eggs
• 1/4 green bell pepper
• 1/4 cup kale

Directions

1. Preheat oven to 350 degrees F
2. Spray oil onto muffin pan to prevent sticking.
3. Crack eggs into a bowl and whisk together.
4. Season the whisked eggs with salt and pepper.
5. Chop vegetables into a small dice. Add to a medium bowl.
6. Add vegetables to the muffin pan, dividing them evenly.
7. Pour whisked eggs on top of the vegetables in the muffin pan, dividing the eggs evenly.
8. Bake for 20-30 minutes, or until the eggs are cooked through.
9. Remove the muffins from the oven and let cool for 5-10 minutes and enjoy! Add salsa on top or a dollop of avocado.

Nutrition Information (for 1 serving size):

161 calories per serving, 9g fat, 8.7g carbohydrates, 11g protein

Calorie macro breakdown:

• 51% from fat
• 27% from protein
• 22% from carbohydrates

**Nutrition information might vary based on the type of vegetables added and other ingredients added to the egg frittata muffins such as cheese for example.