Chronic Illness  
 December 16, 2015

Frittata Cups

It’s that time again!  We’re thrilled to share the third installment of our Lyfebulb Lyfestyle cooking demo series.  In today’s video we showcase a wonderful dish for those of us with busy schedules: single-serving frittata cups.

This is a great solution for those mornings when you need breakfast ready and waiting for you.  The frittata cups are a delicious mix of quality protein, healthy fat and veggies, and they’ll give you steady energy all morning long.  They practically shout out “healthy lifestyle!” for anyone who enjoys eggs as much as we do.

The frittata cups are best eaten warm and straight out of the oven, but can be stored in the fridge for up to a week.
PS.  We’d love to see your healthy cooking creations on Instagram!  Tag us or use the hashtags #Lyfebulb and #LyfebulbLyfestyle so we can encourage and inspire one another!
Kale and Goat Cheese Frittata Cups
(adapted from

Makes 8 individual cups


2 cups chopped kale
1 garlic clove, thinly sliced
3 tablespoons olive oil
1/4 teaspoons red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried oregano
1/4 cup goat cheese, crumbled


1.  Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.

2.  In a 10-inch skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.

3.  In a medium bowl, beat the eggs with the salt and pepper. Add the kale and oregano to the egg mixture.

4.  Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you’d prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.