Frittata ... with kale and red peppers

Not a fan of green smoothies?? Well this is a great way to start your day [and New Year] with kale without putting it in the blender. This frittata is packed with kale and red peppers; the eggs are a great source of protein as well. This is also a nice option to change up your egg preparation.

Inspiration from Martha Stewart's Roasted Red Pepper & Kale Frittata
Ingredients
1 tbsp extra-virgin olive oil
1 small onion, diced
1 cup chopped kale
1 red pepper, diced
Coarse salt and freshly ground black pepper
4 whisked large eggs
1/4 cup cream

Directions
   Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add onion and pepper and cook, stirring, until softened, about 5-7 minutes. Add kale and cook until wilted. Season with salt and pepper. Meanwhile whisk eggs and cream together.
   Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through and set, about 10 minutes. Flip it over onto a cutting board to slice and serve.

Serves 4; we split the frittata into quarters and two leftover for breakfast the following morning.

It's always Caturday!

... and it's always naptime