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 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.
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.
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!
I’ve been a fan of the beets for as long as I can remember…
COME ON, Killer Tofu was one of the greatest hits of my childhood.
But seriously, beets.
My favorite way to prepare beets is to roast them (here is my go-to recipe). This time, though, when the beets came out of the oven I tossed them in balsamic vinegar instead of of apple cider vinegar and knew they belonged on a bed of arugula and spinach.
I added in a bit of crumbled goat cheese, toasted pecans, and my favorite balsamic dressing. Seriously easy, meatless, and delicious!
My Favorite Balsamic Dressing:
- 3 T. balsamic
- 1-2 cloves garlic, pressed
- 1 T. Dijon mustard
- scant 1/3 c. extra virgin olive oil
- salt, pepper to taste
Whisk together the balsamic, garlic, and Dijon mustard together. Slowly whisk in the olive oil, then salt and pepper to taste.
Buffalo Chicken Quinoa Balls (original recipe here)
- 1 cup cooked quinoa
- 1 cup shredded chicken
- 1/4 cup goat cheese
- 1/4 cup sharp cheddar, shredded
- 1/4 cup Red Hot sauce
- 1/4 cup Panko breadcrumbs
- 1 large egg, beaten
- 2 tablespoons unbleached flour
- sea salt & freshly ground black pepper, to taste
Combine all ingredients and roll into balls, as if you were making meatballs. Place on a parchment lined baking sheet and bake at 350*F for about 45 minutes or until golden brown. Yes, they will get crispy and brown on the outside, so be patient. 🙂