Kale & Goat Cheese Frittata Cups

6 Jun

I had half a bunch of kale leftover from my grocery trip this week, so I thought this recipe would be a great way to use it up before it went bad!  These mini-frittata cups were a great make-ahead option that I could heat up in the mornings before work with some turkey sausage.  They kept well for the week in the fridge and heated up in the microwave in about 30 seconds.


Kale-Goat-Cheese-Frittata-Cups


Kale and Goat Cheese Frittata Cups (recipe from The Kitchn)

  • 2 c. kale, roughly chopped
  • 1/2 T. avocado oil
  • 8 eggs
  • 1 clove garlic, very thinly sliced
  • 1/4 t. red pepper flakes
  • 1/8 t. dried basil
  • 1/8 t. dried oregano
  • salt & pepper
  • 1/4 c. goat cheese, crumbled

Preheat the oven to 350*F.  Heat avocado oil in a large skillet over medium heat.  Saute the garlic for a few minutes and then add the kale and red pepper flakes to the pan.  Cook until wilted.

kale-fritatta-cups-2

 

Beat the eggs in a large bowl.  When the kale is finished, add it to the eggs and add in the dried herbs, salt, & pepper.  Combine and then spoon mixture evenly into a 12 cup greased muffin/cupcake pan.  Then, top with the crumbled goat cheese.

Kale-Fritatta-Cups-3

 

Bake between 15-20 minutes, until the middle of the frittatas is set.  I think I probably overcooked mine a bit, but they were still delicious!

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