Kale and Goat Cheese Frittatas

I recently stumbled upon this great recipe posted by a future colleague of mine, Talia Marcheggiani. It works great for any meal or a healthy snack on the go. You get your protein and green leafy vegetable in a compact, easy to transport format. I haven’t tried freezing them yet (they’ve disappeared before I could even try), but I imagine a big batch would freeze well for leftovers. I've also tried experimenting with the spices, so if you're the more adventurous type, try throwing in some paprika or pepper and garlic powder to change up the taste a little.

Ingredients:

6 eggs

1/2 roll goat cheese

1/2 bushel of kale

1/4 cup non-dairy milk of your choice (unflavoured and unsweetened)

3 tbs arrowroot powder or cornstarch

1 pinch baking soda

1 pinch nutmeg

salt and pepper to taste

Directions:

Preheat oven to 375 degrees farenheit. In a pan, saute small pieces of kale with olive oil on low. In a large bowl, whisk eggs, cheese, arrowroot, milk and spices until smooth. Don’t worry about chunks of goat cheese.

When kale is soft, spoon even amounts into a greased muffin tin. Spoon even amounts of egg mixture on top of kale. Season with salt and pepper. You may find you need muffin paper cups if your pans aren't as non-stick as they should be.

Cook in the oven for 10 minutes. Check to make sure the egg has cooked all the way through by inserting a clean knife into the middle of one of the frittatas. Does it come out clean? Then these guys can be taken out of the oven to cool.

When cool, use a spatula to remove mini frittatas from the muffin tin. Serve for breakfast or pack into glass portable containers to bring for lunch or a snack.



Talia also maintains her own blog called Art & Practice: A naturopathic medical student's perspective. You can check out this and other recipes at: http://taliamarcheggiani.com/resources/.

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