Farm Fresh and Fast Frittatas


Matt and Heather move into the kitchen with Natalie Kenny Marquez, Directory of Urbana’s Market at the Square, and Maria Ludeke from Creative Health to prepare a frittata using kale, goat cheese, and eggs.


2 Cups chopped kale

1 Garlic clove, thinly sliced

3 Tbsp olive oil

1/4 tsp Red pepper flakes

8 Large eggs

1/4 tsp Salt

1/2 tsp Dried thyme

1/4 Cup goat cheese, crumbled

Dash of ground black pepper


1. Preheat the oven to 350 degrees F

2. Remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips

3. In a 10-inch nonstick skillet, cook the garlic in 1 Tbsp of olive oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted: 1 to 2 minutes

4. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture

5. Using a 12-muffin tin, use the remaining 2 Tbsp of olive oil to grease 8 of the cups (you can also use non-stick spray if you’d prefer)

6. Divide the egg mixture into 8 of the cups

7. Sprinkle the tops of each cup with goat cheese crumbles

8. Bake until set in the center, of 25-30 minutes

9. The frittatas are best eaten warm from the oven or within the next day. Leftovers can be kept refrigerated and reheated for up to a week. 

The recipe is sourced from The Kitchn at

Visit Urbana’s Market at the Square for more information and ideas.

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