Bell Pepper, Kale & Goat Cheese Frittata

[Sincerely-Food-Chef]

Ingredients

• 12 eggs
• 2 cloves garlic
• 1 (4 oz) log goat cheese
• 1 bunch kale
• 2 red bell peppers
• black pepper
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 red bell peppers
   • 1 bunch kale
2. Preheat the oven to the broil setting and position the rack in the upper third of the oven.
3. Fold each kale leaf lengthwise, slice away and discard the stems, and chop the leaves crosswise into 1-inch strips. Transfer to a large bowl.
4. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the kale.
   • 2 cloves garlic
5. Preheat an ovenproof skillet over medium heat.
6. While the skillet heats up, quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Medium dice the peppers.
7. Once the skillet is hot, add olive oil and swirl to coat the bottom.
   • 2 tbsp extra virgin olive oil
8. Add the bell peppers to the skillet and season with salt and pepper; cook, stirring frequently, until softened, 4 to 5 minutes.
   • ½ tsp salt
   • ¼ tsp black pepper
9. While the bell pepper cooks, in a medium bowl, combine and whisk together the eggs, water, salt, and pepper.
   • 12 eggs
   • 4 tbsp water
   • ½ tsp salt
   • ¼ tsp black pepper
10. Add the kale and garlic to the skillet; cook, tossing frequently, until wilted, 2 to 3 minutes.
11. Pour the egg mixture into the skillet. While tilting the skillet with one hand, lift up the edges of the frittata with a spatula and let the eggs run underneath during the first few minutes of cooking. Cook until most of the frittata is set, but the top is still runny, 4 to 5 minutes.
12. Crumble the goat cheese overtop of the frittata.
    • 1 (4 oz) log goat cheese
13. Transfer the skillet to the oven and broil until the top is set and lightly browned, 2 to 3 minutes.
14. To serve, separate the frittata into wedges and divide between plates. Enjoy!