Mini omelettes with black cabbage

Name: Mini omelettes with black cabbage
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Ingredients: Eggs (about 5) 9.7 oz; Italian kale (cavolo nero) 2 ½ cups; Whole milk ½ cup; Parmigiano Reggiano PDO cheese to grate 2.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Butter to taste; Breadcrumbs to taste

it de br fr es

202

Calories per serving

Vegetarian

Energy Kcal 202
Carbohydrates g 5.4
of which sugars g 1.8
Protein g 11.4
Fats g 14.8
of which saturated fat g 6.84
Fiber g 1
Cholesterol mg 196
Sodium mg 378

Difficulty: Very easy
Prep time: 5 min
Cook time: 25 min
Makes: 12 pieces
Cost: Very low

PRESENTATION

Frittatine with kale? Oh, they pop up everywhere in Tuscany when cavolo nero is in season, especially from late autumn into early spring. It’s a Tuscan twist, you know? Unlike your usual pan-sized frittata, these are more like little savory bites. Folks in Tuscany usually throw cavolo nero into soups or stews, but these mini omelettes give the famous green a super fun upgrade. Really, they do.

With the deep, earthy taste of black cabbage mixing with fluffy eggs, each bite is both tender and a bit crispy around the edges. It’s a kale egg recipe that doesn’t fuss much—just a muffin tray, a few simple things from the fridge, and you’re set. Perfect for buffets, snacks, or even a new go-to for kids who usually skip their greens. And the sauce? Not needed.

In a place where people love simple, honest food, these frittatine are both a moist and golden treat. They show how easy it is to bring a bit of tradition to your table. A kale omelette like this is really a smart way to use what’s fresh in Tuscany without making a big fuss about it. Since cavolo nero is a staple in this part of Italy, these frittatine are a hit. For sure. Vegetarians love 'em and anyone hunting for healthy breakfast recipes will too.

The mix of eggs and greens gives you a rich, almost sweet flavor. You don’t need much extra on the side. Whether you call it a frittata with greens or just a fresh way to make breakfast with kale, it stands out from other easy frittata recipes. This recipe turns a simple ingredient into a snack that travels well and tastes good even at room temp. So, you’re setting up a spread for friends or want some new vegetarian breakfast ideas? This little recipe brings a taste of Tuscany’s seasons to your plate—nothing fancy, just really really simple food done right. Seriously good.

INGREDIENTS

202

Calories per serving

Ingredients for 12 mini omelettes: Eggs 9.7 oz (275 g) - (about 5); Italian kale (cavolo nero) 2 ½ cups (170 g); Whole milk ½ cup (100 g); Parmigiano Reggiano PDO cheese 2.5 oz (70 g) - to grate; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for the mold: Butter to taste; Breadcrumbs to taste

Preparation

How to prepare Mini omelettes with black cabbage

To prepare the mini omelettes with black cabbage, first remove the stems from the black cabbage and rinse the leaves under running water, leaving them whole. Heat a drizzle of oil in a pan, add the black cabbage leaves 1, and sauté them for about 5 minutes over high heat until they soften 2. Set the black cabbage aside and prepare the egg mixture: pour the eggs into a bowl and add the milk 3,

the grated Parmesan 4, salt 5, and pepper, then mix everything with a whisk or a fork 6. Transfer the mixture into a pitcher to fill the molds more easily.

Butter a muffin tin 7 and line it with breadcrumbs, then evenly distribute the egg mixture inside the mold 8 and place a cabbage leaf in each compartment 9.

Add a grind of pepper on top and bake in a preheated static oven at 392°F for about 20 minutes 10. Once out of the oven, let your mini omelettes with black cabbage cool slightly 11 before unmolding and serving them: they will also be great at room temperature 12!