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I am a big fan of breakfast….. french toast, pancakes, eggs Benedict, you name it, I crave it! BUT busy weekday mornings call for a bit more creativity especially when I need to grab my meal on the go. Mini frittatas are my #1 go-to! They are quick, easy to make, healthy and keep me on the right track when I don’t have the time to think about a nutritious breakfast. Paired with a whole grain English muffin or on it’s own, these mini frittatas are always on repeat at my house.

The best part about this recipe is that you can pretty much customize your favorite flavors and they are particularly perfect for utilizing leftovers in the fridge. I’ve always got fresh deli turkey, organic kale and cheddar on hand and quite frankly, it’s my favorite flavor combo! Here’s my recipe for the easiest, most delicious mini frittatas ever:


9 eggs

1/3 cup milk

1/2 tsp hot sauce

2 tbs thinly sliced green onions

2 cups fresh or cooked kale or spinach

1/8 lb of sliced deli turkey, chopped

1/2 cup shredded sharp cheddar cheese

1 standard size muffin pan

Non-stick cooking spray

Toasted and buttered English muffins for serving

Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray then add 1 heaping tsp of chopped kale/spinach, turkey and 1/2 tsp shredded cheddar to each cup.

In a medium mixing bowl with a spout for pouring, whisk the eggs, milk, hot sauce and green onions. Carefully pour this egg mixture into each filled muffin cup about 80% of the way up. {These frittatas will rise in the oven but will fall once it cools down a bit}. Bake for 12-15 minutes until puffed up and golden.