Mini Kale Frittatas
There is something about miniaturized food that is just so damn appealing.
Is it that it's already portioned out in perfect little serving sizes? Is it because it's easier to store? Or is it because it's just cute? Who knows, and frankly, who cares? The one thing that I do know and care about is how freaking delicious these mini kale frittatas turned out.
Frittata. Now that's a fun word to say. Say it with me now. FRIT-TATAAAA. Made you smile, right? Me too.
Okay, what exactly is a frittata? Well, it's basically an omelette that you bake in the oven. So, obviously, this is an egg dish. A really tasty egg dish that I recommended you make as much as humanly possible. Plus, they are ridiculously simple and work out really well as leftovers. Especially miniaturized, but I may be biased since well, this IS my recipe.
The best part about frittatas is that you can basically make it be whatever you want it to be. Add mushrooms. Or cheese! Add bell pepper. Throw in jalapeño! Make a taco inspired frittata! Or (my personal favorite) one made with all of your random leftover veggies from the week that need to be used up. Or make one with just cheese if you're feeling a little frittata shy. There is no wrong way to frittata.
With that said, look at this recipe as a jumping off point. Follow it to the letter if you like, or put your own special twist on it. Not a kale fan? No judgment! But don't let that stop you from trying the wonder that is a mini frittata. Put whatever your little gut wants to see in that beautiful egg bake, throw it in the oven, and write me a thank you card.
Makes 12 mini frittatas
1 cup fresh kale, ribs removed and chopped
1 cup milk (I used unsweetened almond milk)
1/2 tablespoon coconut oil + extra for greasing (optional)
Salt & pepper to taste
1. Preheat your oven to 375 degrees. Line a 12-hole muffin tin with silicone baking liners or use extra coconut oil to grease the inside of the muffin tins to prevent frittatas from sticking.
2. Heat a medium pan over medium heat and add the 1/2 tablespoon of coconut oil. Once oil is hot, add the chopped kale to the pan and satuee until it just starts to wilt (typically 3-5 minutes).
3. Using a large spoon, portion kale out evenly between the muffin tins.
4. Mix eggs, milk, salt, and pepper and then evenly pour it over all the kale-filled muffin tins.
5. Bake 25-30 minutes or until set and slightly golden brown on top.
6. Allow to cool 5 minutes before removing from liners or muffin tin to prevent sticking.
7. Enjoy immediately or store in fridge for up to 4 days.