Kale Red Pepper and Ham Frittata

When you have chickens, eggs become dinner meals more often, which is awesome. There are so many delicious ways to cook eggs but I think this is my new favorite. I have made these before but not with kale and shallots. They are so delicious! They are filling but not heavy, I will be making this often! I know they don’t look fabulous, but they believe me they taste better than they look! *wink*

Ingredients-
10-12 eggs {my chickens are laying pretty big eggs so 10 was perfect for 12 frittatas}
1 red pepper chopped
1 shallot chopped finely
Small bunch of Kale washed and chopped with stems removed
1/2 tsp coriander
Salt and pepper
About a teaspoon of milk or cream {I used fat-free half and half}
24 slices of smoked ham

Place a drop of olive oil in each muffin tin space. Then take two slices of ham, and push down into the tin to fill it up correctly.

Chop chop chop

Heat some olive oil in a pan, add the peppers and shallots, let soften. Then add the kale and once it starts to wilt remove from heat. Add some salt and pepper and the coriander.

Divide the kale, shallot and pepper between the muffin tins.

Beat eggs, add some fresh pepper and the cream or milk. Using a pourable bowl or measuring cup makes the next step a lot easier.

Pour in the eggs

Bake at 350 15-20 minutes until the center is set.

I HIGHLY recommend a dollop of Pico de Gallo and Sour cream!!!!

Enjoy!

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