Kale and Pepper Frittata

Kale and Pepper Frittata

Recipe modified from Pioneer Woman

12 eggs

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.