Add 1/2 cup water to a 4 or 5 quart pot with a lid over medium heat. Add kale (it’s okay if it’s a bit wet) to the pot and cover. Every few minutes remove the lid and using tongs stir the kale. Kale is done when it’s wilted – about 5 minutes. Transfer cooked kale to a paper towel-lined plate to drain and cool. Once cool, remove as much water as possible and chop kale. Set aside.

Preheat the oven to 375˚F. Spray two 12-muffin pans (for 24 muffins) with cooking spray and set aside.

In a large bowl, whisk eggs, egg whites, Greek yogurt, feta, red pepper flakes, salt and pepper.

Stir in kale and cherry tomatoes.

Using a 1/4-cup measuring scoop, fill each muffin cup until it’s about 1/2-inch from the top.

Bake 20 to 25 minutes until they are set and a knife inserted in the center comes out clean.

Eat immediately or transfer to a rack to cool.

Once cooled, you can refrigerate them for 24 hours or freeze them for 3 months.

To reheat, place on a microwave-safe plate and microwave for 1 to 2 minutes if refrigerated or 3 to 4 minutes if frozen.