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Kale, Artichoke & Goat Cheese Frittata Cups

Kale, Artichoke & Goat Cheese Frittata Cups #festfoods

I don’t know about you, but weekday mornings are pretty crazy for me!  I am usually running out the door, with or without breakfast, so it’s important for me to plan ahead.  These Frittata Cups are make-ahead friendly and heat up in just 30 seconds, which makes them the perfect breakfast on-the-go! {And they’re just so darn cute!} And what’s really cool is this recipe only calls for 4 simple ingredients and a few spices.  {Now that’s my kind of recipe!}  You can really put whatever filling you’d like in the mini frittatas; I went with kale, artichoke and goat cheese, because that’s what I had in my fridge.  They’d also be great with spinach, zucchini and parmesan cheese or turkey sausage crumbles, broccoli and cheddar cheese!  The sky is the limit with these little guys. Kale, Artichoke & Goat Cheese Frittata Cup

To get started, preheat oven to 350°F. Saute kale in an oiled skillet over medium-high heat, until wilted. While the greens cook, crack the eggs in a medium bowl.  Whisk until eggs are broken up. Kale, Artichoke & Goat Cheese Frittata Cup Add the artichokes, kale, garlic and seasonings and whisk to incorporate. {This is such a simple recipe, and I love it!} Kale, Artichoke & Goat Cheese Frittata Cup Coat a 12-cup muffin tin with cooking spray.  Pour the egg mixture in each cup so it is filled ¾ of the way.  Add pieces of crumbled goat cheese in to each cup.  Place in the oven and bake for 25-30 minutes, until egg is set in the center. Kale, Artichoke & Goat Cheese Frittata Cup And there you have it!  A super-easy, super-fast breakfast {or snack} that is perfect to grab on your way out the door.  Now there is no excuse for skipping breakfast, folks! :) Kale, Artichoke & Goat Cheese Frittata Cup  

Kale, Artichoke & Goat Cheese Frittata Cups


  • 2 cups kale, chopped
  • 1 tsp. olive oil
  • 12 large eggs
  • 2 cups marinated artichokes
  • 3 garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • ½ tsp. dried thyme
  • ½ tsp. salt, divided
  • ¼ tsp. ground black pepper, divided
  • 3 oz. fresh goat cheese, crumbled  


  1. Preheat the oven to 350°F.
  2. Saute chopped kale in 1 tsp. olive oil, until wilted.
  3. In a medium bowl, whisk the eggs. Add chopped artichokes, kale, garlic and seasonings and whisk to incorporate.
  4. Coat a 12-cup muffin tin in non-stick spray and add egg mixture in to each cup, filling almost to the top. Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.

Yield: 12 servings

Per Serving*: Calories 110, Total Fat 8g (Saturated 2.5g, Trans 0g), Cholesterol 195mg, Sodium 280mg, Total Carbohydrate 3g (Dietary Fiber 1g, Sugars 0g), Protein 8g, Vitamin A 6%, Vitamin C 8%, Calcium 4%, Iron 6%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.  

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.


Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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