Author Notes: This recipe is an ode to the childhood memory of my nana’s “egg-in-an-egg cup” with a nod to a simple frittata using mint and pecorino from Dutch food stylist Yvette Van Boven’s book Home Made.
Losing the shell and molten yolk, I decided to take the concept of the cup-style eggs in a new direction. The vessel: a ramekin. The egg: a frittata baked with kale, mint and pecorino, and punctuated with crunchy pepitas. It’s no recipe for bread-dunking, but the eating eggs from a cup is a new kind of delicious.
[The recipe can easily be made as a one-skillet frittata as well. But individual ramekins are more fun.] —alasully
Makes: 4 mini frittatas
tablespoons fresh mint, chopped
cup kale, deveined, chopped and sauteed
salt & pepper, to taste
roasted pepitas, for garnish
- Preheat oven to 375 degrees.
- Heat olive oil in a medium skillet, add kale and saute until wilted.
- In a medium bowl combine 4 eggs and 1/4 cup milk, whisking until beaten. Add salt and pepper, chopped mint and kale, stirring to combine.
- Divide mixture between four ramekin dishes and top generously with shaved pecorino and pepitas.
- Place ramekins on a baking sheet and bake for about 15 minutes, or until eggs have puffed up and the cheese has browned.
- Serve in ramekin dishes or remove to a plate.
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