Kale and Cheddar Frittata

Ingredients

• 12 large eggs, lightly beaten
• 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
• 1 cup heavy whipping cream
• 1 Tbsp. chopped fresh chives, plus more for garnish
• 1 ½ tsp. kosher salt
• ½ tsp. black pepper
• 2 Tbsp. olive oil, divided
• ¾ cup thinly sliced red onion (from 1 small onion)
• 2 red sweet mini peppers, thinly sliced crosswise (½ cup)
• 4 cups roughly chopped curly kale leaves (from 1 bunch)
• 1 large garlic clove, grated Chopped fresh dill

Instructions

1. 1Preheat the oven to 400°F. In a large bowl, whisk the eggs, shredded Cheddar cheese, heavy cream, chives, salt, and black pepper until fully blended, then set the mixture aside.
2. 2Warm one tablespoon of olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the sliced red onion and sweet peppers, cooking for 4 to 6 minutes until they soften, then move them to a plate.
3. 3Pour the remaining tablespoon of olive oil into the skillet. Toss in the chopped kale and grated garlic, cooking for 1 to 2 minutes until the greens wilt.
4. 4Remove half of the cooked kale from the skillet and set it on a plate. Bring half of the cooked onions and peppers back into the skillet and stir everything together.
5. 5Pour the egg and cheese mixture directly over the vegetables in the skillet. Scatter the reserved kale, onions, and peppers over the top, then cook on medium-low heat for 1 to 2 minutes until the edges begin to set.
6. 6Move the skillet into the preheated oven and bake for roughly 20 minutes until the center is completely set. Allow the frittata to rest for 10 minutes before slicing, finishing with a garnish of fresh chives and dill.

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