Thursday 5 December 2019

Mini Kale Fritattas

Mini Kale Fritattas
Mini Kale Fritattas

Aoife McElwain and Mark Duggan

Serve up these bite-sized treats as part of a buffet brunch.


(makes 12)

75g chorizo, sliced into small cubes

100g kale

1 clove of garlic

Sunflower oil

8 large eggs (this may seem like a lot but don't forget you'll be feeding a crowd)



100g of crumbly goat cheese

Mini Kale Fritattas


1. Heat a pan over a medium heat. Dry fry the chorizo cubes until they release their delicious oils and start to crisp up. Remove the chorizo from the pan with a slotted spoon and set aside on some kitchen towel.

2. Prepare your kale by slicing the leaves from the stalks and shredding thinly with a knife. Wash well. Discard the stalks.

3. Add the kale to the same frying pan you used to cook the chorizo and cook for three minutes over a medium heat. Finely grate the garlic clove on top of the kale for the last minute, stirring well.

4. Use the sunflower oil to grease a cupcake tray. Preheat your oven to 180°C/160°C fan/gas mark 4.

5. Break the eggs into a large mixing bowl, adding a generous pinch of salt and pepper and whisking well.

6. Place a few cubes of chorizo and a tablespoon of kale into each of the 12 holes. Top up with your whisked eggs and a crumble of goat cheese.

7. Bake in the oven for 20-25 minutes until cooked through. Serve immediately.

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