Kale and Pepper Frittata
Recipe modified from Pioneer Woman
salt and pepper to taste
3/4 c. shredded cheddar cheese
1/2 c. shredded pepperjack cheese
2 Tbsp. butter
1/2 medium onion, chopped
1 large baked potato, diced
2 c. chopped kale leaves (or other green)
2 whole jarred roasted red bell peppers, chopped
1/4 c. green chilies, chopped
1/4 c. pepperoncini peppers, chopped
Preheat oven to 375 degrees.
Beat eggs until just mixed, and add salt and pepper.
Stir in cheeses and set aside.
In a large non-stick skillet, melt butter.
Add onions and cook until golden brown.
Add diced potato and season with salt and pepper.
Once heated through, add kale leaves, stir and cook for 1 minute.
Add peppers and stir to evenly distribute.
Pour egg mixture over veggies in skillet so that it evenly coats everything.
Let it sit on the burner for 30-45 seconds to set the edges, then move skillet to the oven.
Cook for 10-12 minutes, checking frequently - eggs should be set but not browned on top.
Slide frittata out of skillet and cut into wedges.