Tuscan Kale, Olive, And Caramelized Onion Frittata

• 1 large onion, finely chopped
• 1 cup sliced mushrooms
• 2 tablespoons olive oil
• 12 ounces Tuscan kale (also called Lacinato and dinosaur), stems removed and leaves chopped
• 8 large eggs
• 1 cup shredded parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 12 oil-cured black olives, pitted and slivered
• Red chile flakes (optional)

1. Preheat broiler with a rack set 3 to 4 in. from heat. In an ovenproof frying pan, cook onion and mushrooms in oil over medium-high heat, stirring often, until browned, 8 to 12 minutes. Add kale and 1/4 cup water; cook, stirring occasionally, until wilted and tender, 4 to 6 minutes.
2. Meanwhile, whisk eggs. Add 1/2 cup cheese, the salt, pepper, and olives.
3. Reduce kale pan's heat to medium; level veggies. Pour in eggs, spreading out olives. Cook until frittata sides look set (top will be wet), 2 to 3 minutes. Sprinkle on 1/2 cup parmesan. Broil until lightly browned and firm, 3 minutes. Sprinkle with chile flakes.

onion, mushrooms, olive oil, kale, eggs, parmesan cheese, kosher salt, pepper, oil, red chile

Taken from www.myrecipes.com/recipe/caramelized-onion-frittata-0 (may not work)