Kale might be all the rage in the food world, but I love kale for its assertive flavor and nutritional profile. My dog, Cookie, will eat anything, but I feel good about feeding her kale because it is rich in beta-carotene, vitamins and anti-cancer properties. I usually just toss Cookie scraps of vegetables while I’m cooking, but it was a treat to share these mini frittatas with her for dinner. She loved them!
In a medium mixing bowl, whisk together the eggs and milk. Stir in the cheese and kale. Use a large spoon to transfer the mixture into each of the muffin cups, filling them about halfway. Bake for 18 minutes, or until the frittatas are lightly golden.
Store in the refrigerator, covered, for up to 3 days. Use organic ingredients if possible. If you’d like smaller frittatas, try filling the muffins cups about a quarter of the way, and check for doneness after 8 minutes.
Photographs: Kathryne Taylor