The link below is to the original recipe on TheKitchn, I copied it as is, I didn’t need to change a thing! And I will be making these for the next big group brunch, they are perfect for sharing : – )
Photo credit: Megan Gordon
Kale and Goat Cheese Fritatta Cups
I always use lacinato kale for this recipe, but you could really use any leafy green you’d like. And since you’ll have kale stems leftover, why not reserve them for a stir fry later in the evening?
Makes 8 individual cups
Ingredients:
- 2 cups chopped kale
- 1 garlic clove, thinly sliced
- 3 tablespoons olive oil
- 1/4 teaspoons red pepper flakes
- 8 large eggs
- 1/4 teaspoon salt
- Dash ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup goat cheese, crumbled
Procedure:
- Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
- In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
- In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.
- Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter if you’d prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
- Frittata is best eaten warm from the oven or within the next day, but leftovers can be kept refrigerated and reheated for up to a week.
