Frittatas are simple to throw together, satisfying, and you can use almost any vegetable or cheese you have on hand. 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. These are best eaten warm from the oven but leftovers can be kept refrigerated and reheated for up to a week, which makes this a great option for Sunday’s meal prep.
👍 Makes 8 individual cups 👍
2 cups chopped kale
1 garlic clove, thinly sliced
3 tablespoons olive oil
1/4 teaspoons 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°F. 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.
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.
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 8 of the cups (you may also use butter or non-stick spray if you’d prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes. 😋
| Nutrition Facts per My Fitness Pal | |
|---|---|
| Servings 4.0 (makes 8 cups) |
|
| Amount Per Serving: 2 egg cups | |
| calories 263 | |
| % Daily Value * | |
| Total Fat 10 g | 16 % |
| Saturated Fat 2 g | 12 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 186 mg | 62 % |
| Sodium 1324 mg | 55 % |
| Potassium 194 mg | 6 % |
| Total Carbohydrate 3 g | 1 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 1 g | |
| Protein 8 g | 15 % |
| Vitamin A | 56 % |
| Vitamin C | 50 % |
| Calcium | 7 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |