Mini Kale, Scallion and Spicy Chorizo Cups
Makes 24 minicups. Recipe is from Flavor Your Life, a European Union-funded campaign which provides the latest in olive oil news. The small kale cups are similar to a crustless quiche, but with a more smoky flavor, and are a good finger food.
2 tbls. extra virgin olive oil
1 1/2 cups packed, finely chopped fresh kale
¼ cup sliced scallions
3 ozs. finely chopped spicy chorizo
1 tbl. chopped cilantro
½ cup finely shredded cheddar Jack cheese blend
6 large eggs
½ cup half-and-half
1/4 tsp. salt
1?8 tsp. freshly ground black pepper
Pinch of nutmeg
1. Preheat the oven to 350? F. Generously spray two (12-section) mini nonstick muffin tins with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add kale, scallions and chorizo. Cook for 4-5 minutes or until the kale is wilted. Transfer cooked ingredients into a bowl to cool.
3. In a medium bowl, whisk together eggs, half-and-half, salt, pepper and nutmeg until well combined. Evenly divide the kale-chorizo mixture among prepared muffin tins. Carefully pour the egg mixture over the chorizo mixture in each cup so the ingredients are just below the rims. Sprinkle the tops of each with about 1 teaspoon of the cheese.
4. Bake minicups for 15-20 minutes or until the tops are puffed and begin to turn golden brown. Cool on a wire rack for 5 minutes. Using a small offset spatula or a small fork, carefully lift cups out of the pans and serve warm. Garnish each with a sprinkle of additional chopped scallion, if desired.