Breakfast

Kale and Feta Fritatta Cups is for Breakfast.

Kale and Feta Fritatta Cups takes 20 minutes to prepare.

Kale and Feta Fritatta Cups takes 20 minutes to cook.

Kale and Feta Fritatta Cups makes 8 servings.

The ingredients for Kale and Feta Fritatta Cups are:

2 cups chopped kale
1 garlic clove, thinly sliced
3 tablespoons olive oil
1/4 teaspoons red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground cayanne pepper
1/2 teaspoon dried thyme
1/3 cup feta cheese, crumbled

Here is how you make Kale and Feta Fritatta Cups:

Preheat the oven to 350?F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you'd prefer). Sprinkle the tops with feta cheese. Bake until they are set in the center, about 25 to 30 minutes.Serving Size:?makes 8 servings

The nutritional information for Kale and Feta Fritatta Cups is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 143.5

• Total Fat: 11.5 g
• Cholesterol: 191.6 mg
• Sodium: 220.5 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.7 g
• Protein: 7.8 g

The dietary needs meet for Kale and Feta Fritatta Cups is Gluten Free