Two bite Kale Basil Frittatas are perfect appetizers or general munching.
I started out following a recipe but strayed so far I think this is completely my own recipe now. And I can’t remember where I saw the inspirational recipe so don’t ask.
In a bowl, add ricotta, chopped kale, chopped mushrooms, eggs,
salt and pepper,
and what was left of the parmesan cheese. Next time I think I’ll put less parmesan and some other kinds of cheese too.
If you remember you have lots of basil in the garden, go get some and add a couple fistsfull too.
In greased mini muffin tins place a slice of pepperoni or salami on the bottom of each one. This really helps them come out of the pan later. I did not invent this idea, I completely borrowed it.
Spoon the filling in to about 3/4 full.
Bake at 375 for, uh, I have no idea. Let me think about this for a minute. Well if they’re getting brown around the edges you should take them out and if you stick something in them and it comes out sticky you should leave them in a bit more.
How ‘bout we say bake for 25 minutes one way or the other?
Let cool a little and serve.
Two-bite Kale Basil Frittatas
- 3 eggs
- 1/2 cup parmesan or mix of other cheese
- 1 cup ricotta drained
- 1/2 cup cooked chopped kale
- 1 cup fresh basil chopped
- 1/2 cup mushrooms cooked and chopped
- salt and pepper to taste
- pepperoni, 1 slice for each muffin
Mix all but the pepperoni together. In greased mini muffin pans place one slice of pepperoni on the bottom of each muffin cup. Spoon in filling to about 3/4 full. Bake at 375 for 25minutes or until lightly brown.