Kale Frittata - A Healthy Breakfast Casserole

• Gluten free

• Meat

  • 2 oz Pepperoni or thinly sliced italian spicy salami

• Produce

  • 10 oz 1 bunch organic kale or red chard, organic
  • 1 Garlic clove
  • 1 Onion, medium

• Refrigerated

  • 8 Eggs, large organic

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Kosher salt, coarse

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Pecorino romano or parmesan cheese

Found on mykitchenintherockies.com

Description

Ingredients

• 8 large organic eggs
• 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
• ¼ teaspoon coarse kosher salt
• ¼ 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 ½-inch pieces (about ⅔ cup)
• 1 garlic clove, minced

Directions

• 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.