Tomato Kale And Goat Cheese Frittata

A typical nighty event for me is staring into my fridge (while starving) and trying to think of something delicious to make that won’t take too long. Luckily last night I had an easy solve – frittata! The great thing is you don’t need a crust for this, you can just sauté everything right in the pan, add the eggs and cheese, then pop it into the oven for about 10 minutes. It’s eggy magic.

Side note, I moved into a new apartment and the lighting is terrible for photos! So bear with me while I figure that out over the next few weeks…

Ingredients:
2oz salami, chopped
1 cup kale, chopped
1/2 small white onion, chopped
1 large garlic clove, minced
6 eggs
1/4 cup Greek yogurt
1 cup chopped tomatoes
3 tablespoons herbed goat cheese
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In an oven proof skillet, sauté the garlic, onions, and salami in a little olive oil until the veggies are softened and the salami starts to crisp, about 3 minutes. Add the kale and cook for another 3 minutes. Salt and pepper to taste. In the meantime, whisk together the eggs and Greek yogurt in a bowl. You can also use milk, but I like the fluffiness that the yogurt gives the eggs. Pour the eggs into the skillet and give it a quick mix to stir together the ingredients. Top with the tomatoes and goat cheese, and let cook for about 3-4 minutes on the stovetop. Transfer to the oven and let cook for 10 minutes, or until the eggs are set and don’t wiggle when you give the pan a shake. The eggs will continue to cook for a few after you remove the pan from the oven, so do not overcook them in the oven or you’ll be eating some tough eggs!

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