KALE AND ROASTED RED PEPPER FRITTATA

KALE AND ROASTED RED PEPPER FRITTATA image

Yield 10 Servings

Number Of Ingredients 6

12 large eggs
3/4 cup milk
Cooking oil or unsalted butter
1/2 cup blanched and roughly chopped kale (could also use chard, baby Asian greens, or arugula)
1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)
1 cup shredded cheddar or pepper Jack cheese

Steps:

1. Combine eggs and milk in a large bowl and whisk until smooth. Stir in vegetables and half of the cheese. 2. Heat oil or butter over medium heat in a large nonstick, ovenproof frying pan. When oil shimmers or butter stops foaming, add egg mixture to pan, reduce heat to medium-low, and cover. Allow to cook, making sure there is no visible bubbling, until set. 3. Sprinkle remaining cheese on top and cook until melted or, if desired, place skillet under broiler for a minute or two to brown the top. 4. Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.