Frittata Muffins w/ Caramelized Onions, Kale & Golden Raisins

These are so delicious!  Perfect for any meal and great as a snack too.  They don't take much effort to prep and they make great leftovers.        

Frittata Muffins w/ Caramelized Onions, Kale & Golden Raisins

Make up a bunch of these, they are so great to have on hand for a quick meal or snack on the go.  They taste great cold too!

Equipment: Muffin pan (I use a stoneware muffin pan), Medium-Size Saucepan, Large Mixing Bowl, Whisk

• 2 tablespoons pasture butter or coconut oil, plus extra for muffin pan (See Resources)
• 1 onion, sliced or diced
• 1 teaspoon dried thyme (if you have fresh, use it)
• 1/2 bunch kale, about 12 leaves, de-stem, chiffonade
• 3 tablespoons organic Golden raisins (I use raw organic Hunza raisins) 
• 1/2 teaspoon kelp granules (See Resources)
• 1/2 teaspoon Celtic sea salt (See Resources)
• 9 pastured eggs or organic eggs (See Resources)
• 3 tablespoons cultured organic sour cream
• 1/2 cup organic cheddar cheese, grated

1. Preheat oven to 350 degrees F.  Grease muffin pan, set aside.

2. Melt butter in saucepan over medium-heat.  Prep onion, cut into thin slices or dice. Add onion and thyme to the saucepan, stir occasionally.  Cook for about 15 minutes or until light golden brown/caramelized. 

3. While onions are cooking, prep kale, de-stem and chiffonade or cut into small chunks. 

   

4. When onions are caramelized, add kale, raisins, kelp granules and salt to the saucepan. Stir to combine, cook about 5 minutes.

5. Crack all eggs into a large mixing bowl.  Break yolks with a whisk and stir to combine until egg mixture is yellow.  Add sour cream and grated cheese, whisk to combine.  Set aside.

6. Add about 1 1/2 teaspoons of onion-kale filling to each muffin hole.  

7. Top onion-kale filling with about 3-4 tablespoons egg mixture (about 3/4 full).  Do NOT overfill or the mixture will overflow when baking.* 

  

8. Place muffin pan in oven and bake for about 25-30 minutes or until puffed and slightly golden brown on top.

  

9. Let cool in muffin pan for about 2-3 minutes before removing from pan to a cooling rack.

  

10. Enjoy hot or store in the refrigerator for later.  

Yield: Makes 12 frittata muffins.

Storage: Store in an airtight container in the refrigerator, keeps well for about 3 days.  

Note: I use Dino kale in this recipe, but any type of kale will work fine.  

*Optional: If you have extra grated cheese, top each frittata with a little extra cheese before putting into the oven. 

This post is part of Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Traditional Tuesdays @ Cooking Traditional Foods, Healthy 2day Wednesdays @ day2day joys, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, and Turning the Table Thursday @ Around My Family Table.