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1
Place rack about 8 inches from top of oven and preheat the broiler.
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2
Crack eggs into a large mixing bowl and beat them until well-mixed.
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3
Heat half of the olive oil in a pan over medium heat.
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4
Add turkey and onion and cook until turkey is no longer pink.
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5
Drain off any excess oil and set aside.
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6
Wipe out the pan with a paper towel.
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7
Slice the potatoes very thin with a knife or a mandoline.
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8
Add the other half of the olive oil to the pan and cook potatoes until soft, about 3 minutes.
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9
Add kale and continue cooking until kale is wilted and soft, about 1 minute.
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10
Scatter the ground meat over the kale and potatoes.
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11
Add eggs to the pan.
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12
Cook over moderate heat for 1 minute.
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13
Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath.
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14
Cook until the bottom and sides are barely set, about 3 minutes.
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15
Sprinkle the goat cheese on top of the frittata.
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16
Place under the broiler until the top is lightly browned, about 3 minutes.
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17
Slide the frittata onto a large plate and cut into 8 wedges.
