• Preheat oven to 180˚C.
• Lightly spray a 12 cup capacity cupcake tin with non stick olive oil spray.

For the mushrooms

• In a large frying pan heat a drizzle of olive oil.

  Fry the onion until soft.
• Add the mushrooms and cook until golden brown.

  Add the kale and cook until slightly wilted.
• Season everything well.

  Remove from the pan and set aside to cool.

For the frittata

• In a large bowl whisk together the eggs and season well with salt and pepper.
• Divide mushroom mixture between the cupcake cups.

  Evenly distribute little nuggets of the goat’s cheese.
• Pour in the whisked eggs.

  Place cupcake tin on a baking tray and bake for 15-20 minutes, until set.

Serving

• Let cool slightly, and serve or store in an airtight container in the refrigerator for a quick snack or easy lunchbox meal.