Sauteed Kale and Scallion Mini Frittatas

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Serving Size: 6

This makes anywhere from 6-8 mini-frittatas, depending on how much you fill the cups, or it can be baked full-size in an 8×8 square pan, or you can make it into a quiche by baking it in a pie dish with a pie crust on the bottom (Pillsbury or homemade, no judgement here!)

Regardless of whatever vegetables you wind up using, if they have a high moisture content, make sure you cook out or (in the case of spinach) squeeze out as much moisture as you can, as it will affect the final product. Oh, and kale and scallion might sound like a weird combination, but trust me, I’m addicted. I’m having a scallion moment after having an irrational fear of cooked scallions for a long time.

Ingredients

  • 2 Tbsp olive oil
  • 1 small bunch kale, washed then dried thoroughly; leaves only, torn into smallish pieces
  • 1 bunch scallion, green and white parts sliced into 1/2" to 1" pieces
  • 2 cloves of garlic, thinly sliced
  • 5 eggs
  • 5 Tbsp grated pecorino Romano cheese
  • 0.25 cup half & half or whole milk (you can use cream, I won't tell anyone)
  • 6 Ounce mozzarella cheese, shredded or diced small
  • salt and freshly ground black pepper, to taste

Directions

Preheat your oven to 375 degrees (350 if your oven runs hot), and butter/grease a non-stick muffin in.

Heat the olive oil in a 10″ non-stick frying pan or skillet over high heat. When shimmering, add the sliced garlic and stir/shake the pan around, cooking for about 30 seconds to 1 minute, or until the garlic is slightly browned around the edges. Lower the heat to medium-high, and add the kale to the pan. Using tongs, stir the kale around so it’s fairly coated with the oil. Saute, stirring occasionally, for 4-5 minutes, or until the kale is bright and starting to wilt. At that point, add the scallions, and cook for an additional minute or so, until the scallions are wilted. Turn the heat off, and let this cool for 10 minutes so it won’t automatically scramble the eggs when you add it to your egg mixture.

Beat the eggs, grated cheese, half and half, salt and pepper together in a medium-sized bowl, mixing well; I usually beat eggs with a fork, that way when I add cheese and other fixins, it doesn’t get all clumpy and stuck in the whisk. Speaking of, add the diced mozzarella and kale/scallion mixture from the pan, and mix well.

Portion the frittata mixture between the different muffin cups; I typically use a ladle for this step, so I can make sure I get lots of mix-ins into each cup. Bake at 375 until a toothpick inserted in the center of your mini-frittata comes out clean and mostly dry, or until you can shake the pan and the tops of the muffins don’t jiggle at all, even in the center. You’re looking for the mixture to set, without overcooking the eggs.

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