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
4 mini frittatas
fresh mint, chopped
kale, deveined, chopped and sauteed
salt & pepper, to taste
roasted pepitas, for garnish
In This Recipe
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.