Kale, ham and ricotta mini frittatas

Instructions

1. Preheat oven to 170°C. Line a 12 x 1/3-cup capacity muffin tin with paper cases.
2. In a non-stick frying pan, heat oil over medium. Gently fry onion for 2–3 minutes, or until softened. Add garlic and carrot and cook, stirring, for 2 minutes, or until the carrot starts to soften. Add kale and cook, stirring, until kale is just wilted. Season with pepper. Set aside.
3. In a large bowl, whisk eggs and ricotta. Add basil, kale mixture and ham and stir well. Spoon mixture into prepared muffin tin.
4. Bake in the oven for 20–25 minutes, or until golden, puffed and set. Set aside to cool for 5 minutes. Remove from tin and place on a wire rack to cool. Serve frittatas warm or cold.