Monday, March 10, 2014

single serve kale feta frittata

I am a carb in the morning kind of gal. I don't generally go for a protein-rich breakfast like my husband does.

But these frittata cups looked so cute and easy to make I had to try them. And I am glad I did. My husband ate them all up and asked me to make them again. The perfect breakfast for him.

Glad they worked for someone, my son wouldn't touch them.

I think he takes after me. Happy Monday!!

Single Serve Kale Frittata Cups
Makes 8 cups, adapted from The Kitchn
  • 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 fresh sage, minced 
  • 1/2 cup feta cheese, crumbled
  1. 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.
  2. 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.
  3. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and sage to the egg mixture.
  4. Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you'd prefer). Sprinkle the tops with feta cheese. Bake until they are set in the center, about 25 to 30 minutes.
  5. 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.

1 comment:

  1. Great way to use kale, gotta save this recipe for garden time!