These Kale, Quinoa, & Goat Cheese Mini Frittatas are a healthy breakfast – at home or to-go! Sautéed kale, roasted red pepper, quinoa, and creamy goat cheese make these mini frittatas fancy, but approachable.
All About Eggs
Eggs are a pretty consistent staple in my house.
Poached for breakfast, hard-boiled for mid-day snacks, whisked into baked goods, or mixed with some s&p to dredge chicken in. I literally buy enough eggs for a family of four. It’s somewhat absurd.
But that’s how I roll, and I’m unapologetic about it. OK?!
Let’s talk about these mini frittatas. What is a frittata you may ask? Basically, a fancy egg dish that’s made in the oven. Pick your mix-ins (veggies, meat, cheese), whip the daylights out of your eggs, season, and bake. Check, check, checkity check.
Kale, Quinoa, & Goat Cheese Mini Frittatas
I love making these on a Sunday and eating them all week for breakfasts on the go. Grab one or two from the fridge, nuke em’, and you’re on your way!
Gourmet breakfast – on a Tuesday?! Doable.
How To Make Mini Frittatas
Since I chose a heartier veggie like kale, I needed to pre-saute it. But you can choose your favorite! If that involves sauteeing it, more power to you.
The roasted red pepper came right out of a jar, but feel free to prep your own if you like! The creamy goat cheese was a no-brainer for me. Sure, the standard parm would be delicious in this too, but goat cheese does something magical here. It adds a new sharp flavor layer to these frittatas which I love.
Tried these Kale, Quinoa, & Goat Cheese Mini Frittatas and loved them? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest!
Kale, Quinoa, & Goat Cheese Mini Frittatas
Ingredients
- 4 eggs
- 5 egg whites
- 1 cup kale ripped in to small bite size pieces and sauteed
- 3/4 cup Cooked quinoa
- 1/2 cup roasted red pepper, chopped
- 1 oz goat cheese crumbled
- Salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Meanwhile, prep the ingredients: cook the quinoa according to package instructions, and saute kale. Allow both ingredients to cool. Chop roasted red pepper in to small bite-size pieces.
- In a large bowl, add eggs and egg whites. Season with salt and pepper. Whisk until light and frothy, at least 3 minutes.
- Add kale, quinoa, and roasted red pepper. Mix to combine. Pour mixture in to a glass with a spout for easy pouring.
- Spray a muffin tin with cooking spray (see note).
- Fill muffin cups 3/4 full. Top with crumbled goat cheese.
- Bake for 25 minutes, or until eggs are set.