These are, as the title says, frittatas, or omelets in muffin form. They’re great for picnics, as hors d’oeuvres, or as a reach-in-the-fridge for a quick no-fuss snack. Any greens, of course, would work here, though with greens such as spinach, you may want to press out excess liquid. You may not have enough egg mixture for all of the muffin cups; fill empty cups two-thirds full with water.
3 – 4 T vegetable oil, divided; or butter, or a combination
1 c chopped onion or 1/2 c chopped scallions
1 – 2 cloves, chopped or sliced
1/4 t red pepper flakes
4 c stemmed, chopped kale, or other greens
6 – 8 large eggs
salt and pepper, to taste
chopped fresh herb
grated cheese, as needed
1. Preheat oven to 350°F. Use some of the oil to grease one 12-cup or two 6-cup muffin pans. Set aside.
2. Heat remaining oil, or as much as you need, in a large skillet. Or melt butter, if that’s what you’re using. Add onion and sauté for about 5 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about a minute. Stir in kale and cook until tender, or your version of tender. Remove skillet from heat.
3. In a suitable bowl, beat eggs with some salt and pepper. Stir in the fresh chopped herb. When the kale mixture has cooled a bit, add it to the eggs. Combine well. Add some of the grated cheese, reserving some for topping the muffins.
4. Fill as many of the muffin cups as you can with the kale/egg mixture. Stop filling just below the tops. Sprinkle with additional grated cheese. Bake until the muffins are set in the center, 25 to 30 minutes. Serve warm or at room temperature.