Kale Fritatta

1. 1

   Preheat broiler.

2. 2

   Whisk all the eggs, 11/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

3. 3

   Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and saute until tender but not brown, about 6 minutes.

4. 4

   Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper.

5. 5

   Saute 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 11/2 tablespoons cheese over top.

6. 6

   Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.

7. 7

   Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.