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Kale And Goat Cheese Frittata Cups

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Kale And Goat Cheese Frittata Cups
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Makes: 1 servings adjust
While they are meant to be served warm, they're actually wonderful room temperature or even cold, making them a great grab-and-go lunch option as well. And this recipe is versatile. Don't like kale? Substitute a different leafy green. Have broccoli you need to use up? Chop it up and throw it in. Prefer Parmesan to goat cheese? No problem. So you can experiment here and find a version of this recipe that suits your own taste. 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.



Step 1

Preheat the oven to 350°F.


  • 2 cups Kale, chopped

Step 2

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.


  • 1 Garlic Clove, thinly sliced
  • 3 tablespoons Olive Oil
  • 14 teaspoon Red Pepper Flakes

Step 3

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.


  • 8 Large Eggs
  • 14 teaspoon Salt
  • dash Black Pepper
  • 12 teaspoon Dried Thyme

Step 4

In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.


  • 14 cup Goat Cheese, crumbled

Step 5

Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
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