Step 1

Preheat oven to 350F and line a 12- large muffin pan with reusable silicone or parchment paper muffin cups.

Step 2

Place the chopped kale leaves, pieces of ham, both kinds of olives, chopped rosemary and minced garlic in a large mixing bowl. Stir with a spoon until all the goodies are well distributed. Set aside.

Step 3

In a separate bowl, add the eggs, salt, pepper, ancho chile powder and whisk vigorously until slightly frothy. Pour that over reserved kale and ham mixture and mix well.

Step 4

Divide this egg mixture between the 12 prepared muffin cups. Do not fill the cups more than ¾ of the way to avoid spillage.

Step 5

Cook for 22-25 minutes , until eggs are set and tops start to color slightly.

Step 6

Allow to cool for at least 5 minutes before removing frittata from cups.

Step 7

You can serve these immediately, but they are equally good served cold, with a nice green salad, or straight out of the container, standing next to the fridge...