Goat’s Cheese and Mushroom Frittata Cups
soft goat cheese / chevin
kale (or spinach)*
extra virgin olive oil
salt and pepper
Preheat the oven to 180°C.
Lightly grease a 12 cup muffin tin.
In a large frying pan heat a drizzle of olive oil.
Fry the onion until soft. Add the mushrooms and cook until golden brown. Then add the kale and cook until slightly wilted.
Season everything well.
Remove from the pan and set aside to cool.
In a large bowl whisk together the eggs and season well with salt and pepper.
Divide the mushroom mixture between the cups.
Evenly distribute little nuggets of the goat cheese.
Pour in the whisked eggs.
Place the muffin tin on a baking tray and bake for 15-20 minutes, until set.
Let cool slightly and serve. Or store in an airtight container in the refrigerator.
*Some children find the taste of kale overwhelming. If your family doesn't like kale, spinach is a great alternative that doesn't have as strong a flavor.
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