Mini Frittatas with Kale (Frittatine con Cavolo Nero)
Category: Appetizers
Servings: 12
Mini frittatas are an easy and delicious option for an appetizer that can elevate any meal, especially when paired with the earthy flavor of kale. These individual portions of frittata, made with eggs, Parmigiano Reggiano, and fresh kale, are a perfect balance of richness and freshness. They’re crispy on the outside and soft and creamy on the inside, making them a delightful treat. Whether you’re preparing them for a casual dinner or a special event, these mini frittatas with kale are sure to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 275g |
| Kale (Cavolo Nero) | 170g |
| Whole milk | 100g |
| Parmigiano Reggiano DOP (grated) | 70g |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Butter | To grease the molds |
| Bread crumbs (Pangrattato) | To sprinkle |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 kcal |
| Protein | 9g |
| Carbohydrates | 2g |
| Fat | 11g |
| Saturated Fat | 3g |
| Fiber | 1g |
| Sodium | 180mg |
Instructions
-
Prepare the Kale:
Begin by removing the tough stems from the kale and washing the leaves thoroughly under cold running water. Keep the leaves intact as they will be sautéed in the next step. After washing, set the kale aside to drain and dry. -
Sauté the Kale:
Heat a small drizzle of extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the kale leaves. Sauté them gently for about 5 minutes, stirring occasionally, until the leaves are tender and the color deepens. Afterward, remove the kale from the heat and set it aside to cool slightly. -
Prepare the Egg Mixture:
In a large bowl, crack the eggs and whisk them lightly. Add the whole milk and grated Parmigiano Reggiano to the eggs, then season with a pinch of fine salt and black pepper. Whisk everything together until the mixture is smooth and well combined. -
Assemble the Frittatas:
Butter a muffin tin or small oven-safe molds to prevent sticking. If you prefer, you can also use a non-stick spray for this step. Once the molds are prepared, place a small amount of the sautéed kale at the bottom of each mold, ensuring it’s evenly distributed. -
Pour the Egg Mixture:
Pour the prepared egg mixture into the molds over the kale, filling them about three-quarters full. This will allow enough space for the frittatas to rise slightly while baking. -
Add Bread Crumbs and Seasoning:
Sprinkle a light dusting of bread crumbs over the top of each frittata for a crispy finish. Add another small pinch of black pepper on top for extra flavor. -
Bake the Frittatas:
Preheat your oven to 200°C (390°F) in static mode. Once preheated, place the muffin tin in the oven and bake the mini frittatas for approximately 20 minutes. You will know they are done when the tops are golden brown and firm to the touch. -
Cool and Serve:
Remove the frittatas from the oven and allow them to cool slightly before serving. They can be served warm or at room temperature, making them a versatile appetizer for any occasion.
These mini frittatas with kale are the perfect blend of savory and satisfying flavors, ideal for a light appetizer or snack. They are easy to make, can be prepped ahead of time, and are sure to impress your guests with their delicious taste and elegant presentation. Enjoy these little bites of joy at your next gathering or as a tasty treat to share with family and friends!
