Frittata, the Italian egg dish that’s often made in a skillet, is usually reserved for a Sunday clean-out-the-refrigerator night in our house. It’s easy to throw together, and you can use almost any vegetable or cheese you have on hand. Lately, however, frittata has been making its way onto my breakfast table. Actually, to be truthful, I’ve been doing a portable version for busy weekday mornings.
Frittatas are nice because they’re simple. Generally on weekdays, my breakfasts look pretty darn similar: granola and yogurt, toast and peanut butter, or fruit and muesli. But these frittata cups are so simple, they can realistically make their way into the weekday lineup.
While they are meant to be served warm, they’re wonderful room temperature or even cold, making them a great grab-and-go lunch option as well.
The recipe is versatile. Don’t like kale? Substitute a different leafy green. Have broccoli you need to use? Chop it up and throw it in. Prefer Parmesan to goat cheese? No problem. You can experiment and find a version that suits your own taste.
I always use lacinato kale (also called dinosaur kale or Tuscan kale), but you could use any leafy green. If you use kale, you’ll have kale stems left over. You can save them and use them for a stir-fry later in the evening.
Megan Gordon is a writer for TheKitchn.com, a website for home cooking.