Smoked Ham, Kale and Olives Frittata Cups
Serves: Yields 12 cups
  • 6 large pastured eggs
  • ¼ tsp Himalayan or unrefined sea salt
  • ¾ tsp freshly cracked black pepper
  • ¼ tsp ground ancho chile (or other chili powder)
  • 1 cup finely chopped kale leaves (stems removed)
  • 200g organic smoked black forest ham, cut into bite size chunks
  • ¼ cup sliced green olives
  • ¼ cup sliced kalamata olives
  • 1 tsp fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  1. Preheat oven to 350F and line a 12- large muffin pan with reusable silicone or parchment paper muffin cups.
  2. Place the chopped kale leaves, pieces of ham, both kinds of olives, chopped rosemary and minced garlic in a large mixing bowl. Stir with a spoon until all the goodies are well distributed. Set aside.
  3. In a separate bowl, add the eggs, salt, pepper, ancho chile powder and whisk vigorously until slightly frothy. Pour that over reserved kale and ham mixture and mix well.
  4. Divide this egg mixture between the 12 prepared muffin cups. Do not fill the cups more than ¾ of the way to avoid spillage.
  5. Cook for 22-25 minutes , until eggs are set and tops start to color slightly.
  6. Allow to cool for at least 5 minutes before removing frittata from cups.
  7. You can serve these immediately, but they are equally good served cold, with a nice green salad, or straight out of the container, standing next to the fridge...
Nutrition Information
Serving size: NF based on 1 of 12 cups
Recipe by The Healthy Foodie at