Mini kale frittatas with herbed goat cheese

Lately I have been trying to fit lots of greens into my diet, as well as my husbands. We were not getting nearly enough leafy greens so I bought a ton of spinach, and most importantly kale. Kale has recently been named a "superfood" because it is very high in beta carotene, vitamin K, vitamin C, lutein and is rich in calcium. It's basically one of the healthiest vegetables there is. Last time we went grocery shopping I bought a few bundles, figuring I would find uses for it. I wanted to make a frittata this morning out of spinach and feta BUT realized a had a little bit of kale left. So, I used that in place for the spinach, and used a very creamy and flavorful goat cheese in place of the feta. The goat cheese was reasonable at $3.99 for a few ounces at Farm Fresh. It is loaded with all sorts of herbs and the taste just pops in these little frittatas.

Making them could not be easier either. You only need a few ingredients, and you can make it in a 9" pie plate, or you can make individual frittatas (like the one above) by using a muffin pan :) To make them you will need:

2 cups chopped kale
3 tbsp olive oil
1 garlic clove, sliced thin
1/4 tsp red pepper flakes
6 eggs
crumbled goat cheese

In order to chop the kale you first have to remove it from the rib. After doing so, cut it into thin strips. Heat the 3 tbsp oil in a 10" skillet and heat the garlic, kale and red pepper until the kale begins to wilt, around 2 minutes or so

Next, in a medium bowl, crack the eggs and whip them up real good, and add the kale mixture-whisk until well combined. Grease 6 wells in a standard sized muffin pan (that makes 12 muffins). I have a wilton muffin pan that I got from my mother a million years ago, and I still use that one today :)

Using a laddle, or a very large spoon, fill the prepared wells about 2/3 of the way with the egg mixture. Then sprinkle the tops with as much, or as little goat cheese as you would like. I like a lot!

Then, pop 'em in the oven and bake for 23-30 minutes until the tops are set, and the goat cheese is melted. Once they cool a little, the tops may cave in a little bit-totally normal. We aren't making perfect souffles here!  If you prefer, you can leave them in until the tops get browned, but I like mine just done enough...

 PERFECT! :D

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