Because of my insane schedule over the past few months, I had adapted my cooking routine drastically, and not in a good way. Instead of spending the time to make a beautiful meal for my husband and myself every night, I end up rushing to create something not so great, or ordering in. That gets old, fast.

Over the last few weeks, however, I’ve created a new system that cuts down on my nightly stress and adds to our meals in a big way. On Sunday evenings, I prepare a few dishes that shape our meals for the rest of the week:

1. Sautéed spinach
2. Sautéed garlicky kale
3. A big pot of cooked quinoa or cauliflower rice or mashed cauliflower
4. Stir fried mixed vegetables with tamari and sesame oil

With those four foods prepared in advance, I can easily create a ton of different meals in less than 20 minutes. It’s amazing! For example, last night I came home from work and baked chicken breasts. While they were cooking, all I had to do was heat up the quinoa and kale and we had a full meal!

This weekend when I was doing my weekly prep, I went a bit overboard and cooked too much kale. With the extra greens, I created these adorable and delicious mini kale and onion frittatas. Although I made them on a whim, I had to post about these gems because it has changed my week! I can now wake up, heat up one of these bad boys with a piece of gluten free toast and I’m good to go until lunch.

Trust me, spending 20 minutes on a Sunday to create your breakfast for the entire week is life-altering. Let me know if you have other recipes like this!

Scroll down for my recipe.

Mini Kale Fritatta Recipe

Makes 12 mini frittatas

Ingredients:

• 1 tblspn grass fed butter
• 1 large yellow onion, chopped
• 2 packed cups, chopped kale
• 8 large eggs
• 1/4 cup milk (I used almond milk)
• Salt and pepper to taste
• Coconut oil/cooking spray
• Optional: Shredded cheddar cheese

Directions:

• Preheat oven to 350°F
• Grease a 12-cup muffin pan with coconut oil or cooking spray
• Heat the butter in a large skillet over medium-high heat
• Add the onions and cook, stirring occasionally, for about 10 minutes, until soft
• Add the kale and cook another 4 minutes, until wilted
• Season with salt and pepper
• While the onions are cooking, whisk the eggs and milk in a large bowl
• Pour the egg mixture evenly into the muffin tins, filling each tins about 3/4 full
• Divide the kale/onion mixture evenly into the muffin tins
• Top with cheese if desired (I didn’t)
• Bake for 20 minutes, until firm to the touch
• Enjoy!