Kale and Feta Fritatta Cups
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Kale and Feta Fritatta Cups calories by ingredient
Introduction
adapted from the kitchnadapted from the kitchn
Number of Servings: 8
Ingredients
-
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 cayanne pepper
1/2 teaspoon dried thyme
1/3 cup feta cheese, crumbled
Directions
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