Ingredients:
- one medium bunch of green or purple kale, removing the stems and chopped into small, bite-sized pieces (I used organic, you don't have to)
- tablespoon of coconut oil
- 6 eggs
- 1/3 cup milk (I used buttermilk, you don't have to)
- 1/2 cup shredded cheese (I used 1/4 cup of parm and 1/4 cup of shredded fresh mozzerella. Ricotta is also a mild enough cheese to give to the dogs)
Preheat oven to 400 degrees. Grease the muffin tin with butter, I used a muffin top tin because I have one. You could also use a mini muffin tin and make snack sizes. Sauté the chopped kale with the coconut oil. Cook until the kale is tender, dark green and fragrant, should take about 5 minutes. Set the kale aside to cool.
In a 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 around the edges.
You can store these in the refrigerator, covered, for up to 3 days. Freeze if you want to keep some for a later use. If you’d like smaller servings, try filling the muffin tins a quarter of the way, and check after 8 minutes.