Kale, Tomato & Feta Frittatas
Kale, Tomato & Feta Frittatas
These kale, tomato & feta frittatas are perfect for a healthy snack on the go.
They are a great way to use up leftover vegetables and herbs, so feel free to experiment with your fillings.
Servings
12
Prep time
Cook time
Recipe
Vegetarian, Gluten-Free
Ingredients
- Olive oil spray
- 8 large free-range eggs
- 1⁄3 cup milk or plant-based milk
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 2 tbsp chopped parsley
- Black pepper & salt, to season
- 1⁄4 cup kale, chopped
- 1 cup cherry tomatoes, halved
- 1⁄4 cup marinated feta
- Chives, to garnish
Method
- Preheat oven to 180°C. Spray a 12-cup muffin tin with olive oil to prevent the muffins from sticking.
- In a large mixing bowl, gently whisk together the eggs, milk, garlic and onion powders and parsley.
- Pour a small amount of the egg mixture into the muffin tins, then add the kale, cherry tomatoes and feta evenly between the muffin cups.
- Pour the remaining mixture into each muffin cup.
- Bake for 15–20 mins until cooked through and golden brown.
- Remove from the oven and allow to cool for at least 10 mins before removing from their cups. Top with chopped chives.
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