Bell Pepper, Kale & Goat Cheese Frittata

Directions

1. Wash all produce and pat dry.
2. Preheat the oven broiler and position the rack in the upper third of the oven.
3. Trim the kale stems, then chop the leaves into 1‑inch strips and transfer to a bowl; mince the garlic and add it to the kale.
4. Heat an ovenproof skillet over medium and add a drizzle of olive oil to coat the bottom.
5. Quarter the peppers, remove seeds and membranes, and dice them; add to the skillet and season with salt and pepper, cooking until softened, 4–5 minutes.
6. In a bowl, whisk the eggs with water, salt, and pepper.
7. Add the kale to the skillet and cook, tossing, until wilted, 2–3 minutes.
8. Pour the egg mixture over the vegetables in the skillet and cook until mostly set, about 4–5 minutes, tilting the pan and lifting edges to let the eggs flow underneath.
9. Crumble the goat cheese over the top, then transfer the skillet to the oven and broil for 2–3 minutes until the top is set and lightly browned.
10. Cut the frittata into wedges and serve.