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Mini Frittatas With Kale, Sun-Dried Tomato, Herbs, and Goat Cheese

Perfect for a grab and go breakfast in the morning, or an any day brunch spread.

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Recipe by Chef Stanley Carbajal

With over 15 years of experience in Michelin-starred kitchens and luxury resorts, Executive Chef Stanley Carbajal brings a refined yet soulful approach to Allegretto Vineyard Resort’s culinary program. A graduate of Le Cordon Bleu Pasadena, Chef Stanley has honed his craft at renowned destinations including Justin Vineyards & Winery, The Waterfront Beach Resort, and The Beverly Hills Hotel.

His career is defined by a deep respect for ingredients, innovative seasonal cooking, and a passion for mentorship. Fluent in English, Spanish, and French, Chef Stanley leads with creativity, precision, and a commitment to delivering an exceptional guest experience rooted in hospitality and heart.

Yields 12 Standard Muffins
Prep + Chill Time 15 mins Cook Time 30-35 mins Total Time 45 mins

Ingredients

  • 1/4 cup heavy cream
  • 8 large Rosemary Farm eggs
  • Salt & pepper, to taste
  • 1/2 bunch kale, chopped
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 4 oz goat cheese, crumbled
  • 1 tbsp olive oil

Instructions

1. Preheat oven & prep tin

  • Preheat oven to 300°F (150°C).
  • Grease a 12-cup muffin tin thoroughly with oil or nonstick spray.

2. Sautee vegetables

  • Sautee kale with shallots and garlic, then season with salt.
  • Stir in sun-dried tomatoes. Remove from heat.

3. Whisk eggs

  • In a bowl, whisk together eggs, cream, salt, and pepper.

4. Assemble

  • Divide vegetable mix evenly into muffin cups.
  • Pour egg mixture over fillings (3/4 full).
  • Top with goat cheese.

5. Bake

  • Bake at 300°F for 30–35 minutes, or until the centers are just set and slightly puffed but not browned.
  • Let cool in the tin for 5–10 minutes before removing.

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