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1. Preheat oven to 350 F. In a cast iron skillet or nonstick (oven safe) pan, heat 1 teaspoon of oil over medium-high heat. Add the onion and saute for about 2 minutes. Add salt and pepper to taste. Remove onions from pan and set aside.
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2. Into the same pan, add potatoes, broth, oregano, salt, and pepper. Cover the pan and cook over medium heat until most of the liquid is absorbed, about 10 minutes. You can add a bit more broth if needed.
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3. Meanwhile, whisk together eggs, parmesan, and milk in a large bowl. Add salt and pepper as necessary. Set aside.
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4. Once potatoes are tender, add in kale. Stir and cook for 1 minute.
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5. Mix the potato/kale mixture and onion into the eggs. Stir to combine.
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6. Heat the remaining 1 teaspoon of oil in the pan over medium-high heat. Add the egg mixture and cook until edges are firm. Transfer to the preheated oven and cook for 20-25 minutes or until firm in the center. For a golden crust, set oven to broil in the last minute.
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7. Serve warm. Leftovers can be refrigerated and reheated the next day.
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Side note:
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- The onion, potatoes, and kale mixture can be prepared the night before. Combine with egg mixture the morning of.
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- Dicing the potatoes small and uniform in size will help to cook quickly and evenly.
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- Kale can be substituted for spinach, broccoli, or another veggie of your liking.
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Recipe inspired by Bellalimento and Eggs on Sunday.
