Mushroom Kale Frittata Muffins
  • 2 Tbs Tessemae’s Lemon Garlic Dressing
  • 1tbs cayenne pepper
  • 8 oz mushrooms (sliced)
  • 2 shallots (finely chopped)
  • 1 bunch kale (stems removed and leaves chopped)
  • 10 whole eggs
  • S+P
  1. Heat your oven to 350.
  2. Brush the inside of a non-stick 12-cup muffin tin with a little Lemon Garlic.
  3. Heat 1 tablespoon Lemon Garlic in a skillet. Add the mushrooms and shallots and season with cayenne, salt and pepper.
  4. Cook until mushrooms are tender and the shallots are beginning to brown.
  5. Add the kale and cook, tossing, until wilted.
  6. Set aside and let cool slightly.
  7. Beat the eggs with 1 tablespoon Lemon Garlic, ½ teaspoon salt and ¼ teaspoon pepper.
  8. Divide the veggies among the muffin cups and pour the eggs over top.
  9. Bake until puffed up and cooked through, 15 to 20 minutes.
  10. Enjoy!
Recipe by BMOREtoned at