Kale Frittata

I have been overrun with kale recently in my veggie box from Seasonal Roots. We like kale but we've had a lot of it and I'm always looking for new recipes that use it since we're not really green smoothie lovers. This was a crustless quiche recipe but I made it into a frittata, partly because I'm lazy and didn't want to have to wash a pie plate. This is a good breakfast and would make a great dinner with the addition of some sourdough bread or a crusty baguette.

Kale Frittata
serves 4

1 Tbsp olive oil

2 c kale, chopped
1 large tomato, diced
2 cloves garlic, minced
3-4 oz breakfast sausage, cooked and crumbled
4 eggs
2 c shredded mozzarella
1/2 c shredded cheddar or more mozzarella
1/4 tsp pepper
1/2 tsp garlic powder

Preheat oven to 350*. Cook sausage in a cast iron or oven proof skillet; set aside. Heat oil in the same skillet over medium-high heat; add kale, tomato, and minced garlic. Cook, stirring occasionally, until kale is wilted and the rest are softened. Stir in sausage. Let mixture cool.

Combine eggs, cheeses, pepper, and garlic powder. Add to skillet, stir so everything is mixed well. Bake 25-30 minutes. Let cool for a few minutes before serving.

modified from a Seasonal Roots recipe