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. black pepper, divided
- Cooking spray
- 3 oz. fresh goat cheese, crumbled
Directions1. Preheat the oven to 350°F. 1. Saute chopped kale in 1 tsp. olive oil, until wilted. 1. In a medium bowl, whisk the eggs. Add chopped artichokes, kale, garlic and seasonings and whisk to incorporate. 1. Coat a 12-cup muffin tin in cooking 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.
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.
Serves: 12 servingsVegetarian Summer Spring Sodium Smart Mediterranean Gluten Free Fall Breakfast/brunch Baking 20 Minute Meal 10 Dollar Meal