Kale Frittata

    Ingredients 

• 9 large eggs
• 5 tablespoons of freshly grated Parmesan cheese, divided
• 1/2 teaspoon coarse kosher salt
• 1/4 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
• 1 garlic clove, mince

1. Whisk all the eggs, 2½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
2. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
3. Preheat Broiler
4. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle lightly with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add 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 6 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
5. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
6. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.