Kale and Mozzarella Mini Frittatas

Preparation time: 10m

Cooking time: 25m

For 12 people


  • 6 eggs
  • 1/2 cup(s) milk
  • 1/4 teaspoon(s) red pepper flakes
  • 1/2 teaspoon(s) Italian seasoning
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1 cup(s) chopped fresh kale
  • 1 cup(s) chopped red bell pepper
  • 2 tablespoon(s) chopped shallot
  • 1/2 cup(s) finely shredded part-skim mozzarella cheese
  • 1/2 cup(s) Grape Nuts Cereal


Pre-heat oven to 350 degrees F.

In a large bowl, beat eggs and milk. Stir in red pepper flakes, Italian seasoning, salt and pepper until well blended. Add kale, bell pepper, shallot, cheese and Grape Nuts Cereal; mix well.

Coat each well of a 12 cup standard muffin tin with non-stick cooking spray. Spoon 1/4 cup of egg mixture into each well.

Bake 20 minutes or until just set. Cool on rack 5 minutes. Remove from cups and serve warm.

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