This recipe is an ode to the childhood memory of my nana's "egg-in-an-egg cup" with a nod to a simple frittata using mint and pecorino from Dutch food stylist Yvette Van Boven's book Home Made. <br /> <br />Losing the shell and molten yolk, I decided to take the concept of the cup-style eggs in a new direction. The vessel: a ramekin. The egg: a frittata baked with kale, mint and pecorino, and punctuated with crunchy pepitas. It's no recipe for bread-dunking, but the eating eggs from a cup is a new kind of delicious. <br /> <br />[The recipe can easily be made as a one-skillet frittata as well. But individual ramekins are more fun.]

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