Breakfast

Mini kale artichoke frittatas is for Breakfast.

Mini kale artichoke frittatas takes 15 minutes to prepare.

Mini kale artichoke frittatas takes 20 minutes to cook.

Mini kale artichoke frittatas makes 6 servings.

The ingredients for Mini kale artichoke frittatas are:

2 eggs, large
4 egg whites, large
4 tbsp milk, nonfat
1/4 tsp dried sweet basil
Black pepper to taste, I use a lot
1/2 cup diced pickles artichoke, rinsed of all oil
2 cups kale
2 ounces provolone chees
2 tbsp coconut oil

Here is how you make Mini kale artichoke frittatas:

Dice the provolone into tiny pieces (your choice here), dice the artichoke and kale. Add 1 tbsp coconut oil to a large pan, I use cast iron, over med heat and cook kale till crispy. Preheat oven to 350 degrees. Seperate the egg whites into one bowl. Add the 2 eggs into a different bowl with 4 tablespoons of milk, dried sweet basil and the pepper. Wisk the egg mixture. Whisk the egg whites into peaks, this is until they stand stiff. Using a spatula, fold egg whites into egg mixture.Use second tbsp of coconut oil on cupcake pan. Coconut melts at hand temperature, so I put it in my hand and grease my silicone cupcake pan, it just takes a second.Put kale in cupcake pans, then add in the cheese and the artichoke. Use measuring cup, I use 1/4 and add in the egg mixture. I fill measuring cup just below the top. Bake for 15 to 20 minutes, till tops are turning golden.I use a 12 cup pan and 2 mini friattatas are a serving.Serving Size:?Makes 12 frittatas, 2 pieces are a servingNumber of Servings: 6Recipe submitted by SparkPeople user CRAZYDOGLADYBO.

The nutritional information for Mini kale artichoke frittatas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 130.6

• Total Fat: 9.0 g
• Cholesterol: 68.3 mg
• Sodium: 167.9 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.7 g
• Protein: 8.9 g

The dietary needs meet for Mini kale artichoke frittatas is Gluten Free