Kale Frittata

By Laura77

Ingredients

• 8 large organic eggs
• 3 T freshly grated Pecorino Romano or Parmesan cheese, divided
• 1/4 t coarse kosher salt
• 1/4 t freshly ground black pepper
• 3 T 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 oz pepperoni or thinly sliced Italian spicy salami, cut into 1/2-inch pieces
• (about 2/3 cup)
• 1 garlic clove, minced

Details

Adapted from mykitchenintherockies.com

Preparation

Step 1

Preheat broiler.
Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 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 1 1/2 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.