Tuesday, May 6, 2014

Mini Kale and Goat Cheese Frittata Cups

Looking for the perfect addition to your Mother's Day brunch? These mini frittata cups would be perfect! Quick and easy, and super tasty.

Mini Kale and Goat Cheese Frittata Cups
{adapted from The Kitchn}
Makes 24 individual cups


2 cups chopped kale
1 garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried thyme
1 cup crumbled goat cheese


Preheat the oven to 350 degrees. In a nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for thirty seconds. Add the kale and red pepper flakes and cook until wilted, one to two minutes. Remove from heat.
In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.
Grease a 24 cup mini muffin tin and spread mixture evenly. Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.

So what is on your Mother's Day menu?

1 comment:

  1. I making these even though I'm not hosting a brunch haha! Thanks for sharing!