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
Ingredients
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4
eggs
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1/4 cup
milk
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2 tablespoons
fresh mint, chopped
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1 cup
kale, deveined, chopped and sauteed
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olive oil
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salt & pepper, to taste
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roasted pepitas, for garnish
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pecorino, grated
Directions
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Preheat oven to 375 degrees.
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Heat olive oil in a medium skillet, add kale and saute until wilted.
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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.
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Divide mixture between four ramekin dishes and top generously with shaved pecorino and pepitas.
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Place ramekins on a baking sheet and bake for about 15 minutes, or until eggs have puffed up and the cheese has browned.
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Serve in ramekin dishes or remove to a plate.
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