These Mini Frittatas from Charlotte of Confessionsofacleanfoodie are such a perfect #Whole30 breakfast idea. Perfect for meal prep sessions, you can easily make a double batch of these in no time at all and have breakfast ready on the fly all week long with just a quick reheat.
MINI FRITTATAS, shared via Whole30 Recipes
1 tbsp. avocado oil
3 ounces andouille sausage – diced
3 cups finely chopped kale leaves
1 scallion (chopped)
Finely chopped parsley and paprika for garnish (optional)
1 tbsp. Mayo (compliant or homemade) I like Primal Kitchen
1/3 cup coconut milk (Trader Joe’s is #Whole30compliant)
8 organic cage free eggs
1/4 tsp. cracked red pepper flakes
Pinch of salt
First, preheat oven to 400 degrees F.
Prepare a 12-cup muffin pan by spraying them with coconut oil spray.
Heat avocado oil over medium-high heat in a skillet and brown sausage. Lower the heat and add kale and scallions to the pan. Stir and sauté for a couple minutes until kale wilts. Then remove from heat and set aside.
In a large bowl, whisk mayo and coconut milk until well combined. Then add eggs (one at a time) and whisk until fluffy. Season with a pinch of salt and cracked red pepper flakes.
Now, Fill each muffin cup with an equal amount of the kale and sausage mixture. Then, top each cup with an equal amount of the egg mixture (should fill the cup about 3/4 of the way). Finish with parsley and smoked paprika if desired.
Bake for 15-18 minutes until they puff up and egg mixture has settled.
Allow them to cool for a few minutes and enjoy with compliant hot sauce (like Frank's Red Hot).
PRO-TIP: make sure all your ingredients for the egg mixture are at room temperature. This will ensure smoothness in the batter. And you won’t end up with lumps of mayo.
Full recipe: confessionsofacleanfoodie.com/mini-whole30-frittatas/ ... See MoreSee Less
@emhisadiva Excellent! So good.