Kale Frittata

This was one of thee best egg dishes I have had, and even surpasses my all time fav, my mexican omelet!

5 extra large eggs
2 kale leaves, steam lightly
1 red pepper, roasted, then diced
1 large green onion, roasted, then sliced
1 clove garlic, minced
1/3 cup freshly grated parmesian cheese
salt and pepper

Heat the grill so it is hot to roast the red pepper and green onion.

Preheat the oven to 350 while preparing the dish.

Once the grill is ready, char the red pepper and green onion.  When the pepper is done put it in a medium size bowl and cover with plastic wrap for about 10 minutes. Then wipe away the char and dice the red pepper up. Dice up the charred green onion too.

Meanwhile, cut the kale into bite size pieces, and lighly steam it for about 5 to 7 minutes.

When the veggies are ready, start on the eggs:

Heat a 10 inch skillet on the stove top, and melt a dab of butter in it. Wisk up the eggs with a little bit of water and a dab of milk or cream if desired. Add in salt and pepper to taste.

Pour the beaten eggs into the hot pan and cook for a few minutes to set up, then add in the steamed kale, minced garlic, charred and diced green onion and red pepper, and top with the grated cheese.

Put the pan in the preheated oven and cook until eggs are set, about 10 to 15 minutes. We slice into wedges and serve country style right from the pan.

Hope you enjoy this as much as we did!