Kale Frittata

By ruthg

Ingredients

• 8 large organic eggs
• 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
• 2 ounces pepperoni or thinly sliced Italian spicy salami, cut into 1/2-inch pieces (about 2/3 cup)
• 1 garlic clove, minced

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from mykitchenintherockies.com

Preparation

Step 1

Instructions
Preheat broiler.
Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.