Kale Fritatta

• 8 large eggs
• 3 tablespoons fresh parmesan cheese, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 medium onion, thinly sliced
• 1 bunch kale, stems and center ribs cut away (or red chard)
• 2 ounces pepperoni, cut into 1/2-inch pieces (or thinly sliced Italian spicy sausage)
• 1 garlic clove, minced

1. Preheat broiler.
2. Whisk all the eggs, 11/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
3. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and saute until tender but not brown, about 6 minutes.
4. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper.
5. Saute until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 11/2 tablespoons cheese over top.
6. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
7. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

eggs, parmesan cheese, kosher salt, fresh ground black pepper, extra virgin olive oil, onion, kale, pepperoni, garlic

Taken from www.food.com/recipe/kale-fritatta-496881 (may not work)