The Kitchn

Cheesy frittata cups make a meal for any time

TheKitchn.comFebruary 25, 2014 

Kale and Goat Cheese Frittata Cups.

COURTESY OF MEGAN GORDON

Frittata, the Italian egg dish that’s often made in a skillet, is usually reserved for a Sunday clean-out-the-refrigerator night in our house. It’s easy to throw together, and you can use almost any vegetable or cheese you have on hand. Lately, however, frittata has been making its way onto my breakfast table. Actually, to be truthful, I’ve been doing a portable version for busy weekday mornings.

Frittatas are nice because they’re simple. Generally on weekdays, my breakfasts look pretty darn similar: granola and yogurt, toast and peanut butter, or fruit and muesli. But these frittata cups are so simple, they can realistically make their way into the weekday lineup.

While they are meant to be served warm, they’re wonderful room temperature or even cold, making them a great grab-and-go lunch option as well.

The recipe is versatile. Don’t like kale? Substitute a different leafy green. Have broccoli you need to use? Chop it up and throw it in. Prefer Parmesan to goat cheese? No problem. You can experiment and find a version that suits your own taste.

I always use lacinato kale (also called dinosaur kale or Tuscan kale), but you could use any leafy green. If you use kale, you’ll have kale stems left over. You can save them and use them for a stir-fry later in the evening.

Megan Gordon is a writer for TheKitchn.com, a website for home cooking.

Kale and Goat Cheese Frittata Cups

2 cups chopped kale

1 garlic clove, thinly sliced

3 tablespoons olive oil, divided

1/4 teaspoon 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

PREHEAT the oven to 350 degrees. 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.

HEAT 1 tablespoon olive oil in a 10-inch nonstick skillet. Cook the garlic over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.

BEAT the eggs with the salt and pepper in a medium bowl. Add the kale and thyme to the egg mixture.

USE the remaining 2 tablespoons of oil to grease 8 of the cups in a 12-cup muffin tin. (Or use butter or nonstick spray.) Divide egg mixture evenly between cups and sprinkle with goat cheese. Bake until the cups are set in the center, 25 to 30 minutes.

SERVE warm or at room temperature. Leftovers can be refrigerated up to a week and reheated before serving.

Yield: 8 servings.

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