Adapted from bakepedia.com
1 T. olive oil
1 small shallot, finely chopped onion or finely chopped scallions
4 c. kale, minced
Ground black pepper
5 eggs, separated
3 oz. crumbled goat cheese or soft cheese of your choice
¼ c. milk or non-dairy substitute
Preheat the oven to 375 degrees. Spray a 6-cup muffin (or half of a 12-cup muffin) tin with nonstick cooking spray. Heat the olive oil in a skillet over medium-high heat. Add the shallot, onions or scallions and cook, stirring occasionally, until softened, about 1-3 minutes. Stir in the kale and cook, stirring, until wilted, another 5 minutes. Season with salt and pepper. Set aside to cool.
With an electric mixer, beat the egg whites until soft peaks form. In another bowl, whisk together the yolks, goat cheese, milk and cooked vegetables. Gently fold the whites into the yolks. Spoon the egg mixture into the prepared muffin tin. Bake until the muffins are risen and golden on top, about 15 minutes. Transfer the muffin tin to a wire rack and let the muffins cool in the tin for 7 to 10 minutes. Run a sharp paring knife around each muffin and then use a thin metal spatula to remove them from the cups. Serve warm. Cooled muffins will keep in the refrigerator in an airtight container for up to 2 days. Eat cold or reheat on a baking sheet in a 350˚ oven for 5 minutes before serving. Makes 6 muffins.