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:
- Sautéed spinach
- Sautéed garlicky kale
- A big pot of cooked quinoa or cauliflower rice or mashed cauliflower
- 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
- 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
- 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