Preheat oven to 375 and line large muffin tins with parchment strips, or spray with olive oil.

Saute onions in olive oil over medium heat until they begin to soften, about 5 minutes.

Add in garlic and jalapeno, stirring constantly for1 minute.

Stir in veggies, one at a time---in order of which will take longest to cook.

Continue until all veggies are in, stirring frequently until all veggies are tender---about 5 minutes.

Turn off heat and stir in kale until it wilts.

Meanwhile, whisk eggs with Worcestershire and mustard.

Spoon cooked veggies into prepared muffin tins and then pour in egg mixture. They will rise above the rims, so it is ok to fill all the way.

Bake for 23 minutes until mini frittatas have risen and are firm.

Serve hot or at room temp. Cooked mini frittatas can be stored in the fridge for up to a week or in the freezer for up to 3 months. Reheat at 350 for 10 minutes.

To make full size frittata, grease ceramic or glass pie plate with olive oil. Spoon veggies into bottom of pie plate and then pour in the egg mixture. Bake in preheated 375 oven for 45 minutes, or until firm.