You know I’m all about flavors and making your kitchen time fun and exciting. So here is another favorite from the Instagram archives. Frittatas are so in for me! They are like an empty palette you can just go to town on. They can either be a fun snack, a sit-down breakfast, a light dinner, or a meal prep staple. I mean this thang is versatile, delicious and it’s not apologizing for any of it.
I love frittatas. Since childhood, my grandma would make the most epic frittatas. Let me tell you she would make every version of this from ham and cheese or liver and onions (yes I said liver and onions). And it’s HELLA DELICIOUS BY THE WAY.
Frittatas are not only flavor packed. They make the easiest breakfast, brunch, snack or lunch dish. I honestly think this is one dish you don’t really have to think too much about. Just grab your favorite ingredients and some eggs and you are set. You can do all veggies or a meat lovers version to suit every palate in your family.
If you are a family of on the goers, there will come in very handy. Just make a batch every 3 days and you and the whole family have a quick on the go breakfast or a delicious after school snack (along with Sweet Potater Tots) before dinner. This recipe never disappoints.Print
Been looking for the perfect on the go breakfast? Look no further these will get you through the week on a delicious note.
1 tbsp. avocado oil
3 ounces andouille sausage – diced (Garrett Valley is whole30 compliant)
3 cups finely chopped kale leaves
1 scallion (chopped)
Finely chopped parsley and paprika for garnish (optional)
1 tbsp. avocado mayo
1/3 cup coconut milk (Trader Joe’s is Whol30 compliant)
8 organic cage free eggs
1/4 tsp. cracked red pepper flakes
Pinch pink Himalayan sea salt
First, preheat oven to 400 degrees F.
Now, you are going to need a 12-cup muffin pan. If you are not using a non-stick baking pan (non-toxic option), prepare your muffin cups by spraying them with cooking spray (this coconut oil spray is what I use).
Heat avocado oil over medium-high heat in a skillet and brown andouille sausage. Lower the heat and add kale and scallions to the pan. Stir and saute for a couple minutes until kale wilts. Then remove from heat and set aside.
In a large mixing 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.
You can add cheddar or parmesan cheese if you are not Whole30.
Store in an airtight container in the fridge for up to 4 days for easy meal-prep and snack ideas.