Dinner Tonight: Kale, Onion and Cheddar Frittata Recipe

Over medium heat in a heavy 10-inch, broiler-safe skillet (not non-stick), heat the olive oil and add the onion, cooking until softened but not browned. Add the kale, an additional tablespoon of olive oil, and a couple pinches of salt. Stir until the kale begins to wilt, then cover, reduce the heat to low, and cook for 15-20 minutes. Stir occasionally. In a medium bowl, beat the eggs well with a fork, then beat in the shredded cheese and a pinch of salt. When the kale mixture is tender and caramelized, remove from the skillet and let cool slightly, then whisk into the egg mixture. Add 1/2 tablespoon oil to the pan, and pour the mixture back into the skillet over low heat, spreading out the kale evenly. Cook over low heat until the top just barely begins to set. In the meantime, preheat your broiler. Cook for 30-60 seconds under the broiler, until the top is gently browned. Serve warm or at room temperature.