Smoked Ham, Kale & Olive Frittata Cups


Smoked Ham, Kale & Olive Frittata Cups

Servings 12


  • 6 large pastured eggs
  • ¼tsp Himalayan or unrefined sea salt
  • ¾tsp freshly cracked black pepper
  • ¼tsp ground ancho chili or another chili powder
  • 1cup finely chopped kale leaves stems removed
  • 200g organic smoked black forest ham cut into bite size chunks
  • ¼cup sliced green olives
  • ¼cup sliced kalamata olives
  • 1tsp fresh rosemary finely chopped
  • 2cloves garlic minced


  1. Preheat oven to 180C and line a 12- large muffin pan with 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 chili 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 colour 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…
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