Kale and Feta Fritatta Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups chopped kale 1 garlic clove, thinly sliced3 tablespoons olive oil1/4 teaspoons red pepper flakes8 large eggs1/4 teaspoon saltDash ground cayanne pepper1/2 teaspoon dried thyme 1/3 cup feta 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 feta cheese. Bake until they are set in the center, about 25 to 30 minutes.
Serving Size: makes 8 servings
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 feta cheese. Bake until they are set in the center, about 25 to 30 minutes.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 143.5
- Total Fat: 11.5 g
- Cholesterol: 191.6 mg
- Sodium: 220.5 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.7 g
- Protein: 7.8 g
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