These mini frittatas are really delicious and the perfect size! They come together fairly easily and would be great for a crowd. You could wash, chop and even wilt the kale ahead of time for a quicker early morning prep.I found mine really stuck to the muffin tin (I used safflower oil) so next time I'll be looking for something to help them release easier.
Kale and Goat Cheese Frittata Cups
2 cups, packed chopped kale
1 garlic clove, chopped
3 Tbsp olive oil
1/4 tsp red pepper flakes (optional)
8 large eggs
1/4 tsp salt
Dash ground black pepper
1/2 tsp dried thyme or ½ tsp fresh
1/4 cup goat cheese, crumbled
Preheat the oven to 350°F.
Take a small bunch of kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
In a medium-large 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 10 of the cups (you may also use butter or nonstick spray 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.