Prep Time: 12 minutes
Cook Time: 30 minutes
Yield: Makes: 4 servings (serving size: 1/4 frittata)
6 large eggs
4 large egg whites
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons Parmesan cheese, grated
2 tablespoons chopped oregano
2 cups Braised Kale without cheese, drained, finely chopped
3/4 cup chopped cherry tomatoes
1. Preheat oven to 200°C. In a large bowl, whisk the first 6 ingredients (through oregano).
2. Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.
3. Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.