The holidays are hectic, and it can be tough to find time to cook wholesome meals and snacks in the midst of family time, holiday shopping, and community commitments. These tiny frittata muffins—filled with ham, kale, two types of olives, and fresh herbs—are easy to make and taste equally delicious served hot or cold. Whip up a big batch and they’ll be at the ready whenever hunger hits.
1 rating
5
30 minutes
The holidays are hectic, and it can be tough to find time to cook wholesome meals and snacks in the midst of family time, holiday shopping, and community commitments. These tiny frittata muffins—filled with ham, kale, two types of olives, and fresh herbs—are easy to make and taste equally delicious served hot or cold. Whip up a big batch and they’ll be at the ready whenever hunger hits.
1 cup kale, stems removed and finely chopped
8 ounces diced ham
1/4 cup green olives, pitted and sliced
1/4 cup Kalamata olives, pitted and sliced
1 teaspoon fresh rosemary, finely chopped
2 cloves garlic, minced
6 eggs
1/4 teaspoon sea salt
3/4 teaspoon black pepper
1/4 teaspoon chili powder
Preheat oven to 350F. Lightly grease a mini-muffin pan.
Add kale, ham, olives, rosemary, and garlic to a large mixing bowl and stir to combine.
Add eggs, salt, pepper, and chile powder to yourWhiskware™ Egg Mixer and whisk together. Pour into bowl and mix well.
Divide egg mixture evenly into muffin cups, filling each no more than 3/4 full.
Cook for 12-15 minutes, or until eggs are set and tops start to brown slightly. Let cool for 5 minutes before removing and serving.
Makes 3 dozen.
WHIP THIS UP WHEN…
Hot or cold, these mini frittatas are a holiday hunger-busting must.
DON’T FORGET…
The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
