-8 eggs, beaten
-1/3 cup shredded cheddar cheese (or more)
-1 red bell pepper, chopped
-4 cups kale, chopped
- 6 oz. sausage, crumbled or sliced (I used fully cooked andouille sausage)
-1/3 cup milk
-1 jalapeno, optional
-Salt and Pepper
1. In a large bowl, combine the eggs, cheese, milk, and salt and pepper.
2. Heat a large, 10 inch ovenproof skillet over medium heat. Drizzle in a tablespoon of olive oil. If using raw sausage, add in at this point, cook until brown, then add in the red bell pepper and jalapeño and cook until tender. If not, go ahead and add the red bell pepper and jalapeño. Cook until almost tender, about 7 minutes. Add in the kale and cook until wilted. Stir in the sausage if using already cooked sausage.
3. Add in the egg mixture, stir gently with a rubber spatula. Cook over medium heat until the eggs set on the side and on the bottom. Put the frittata in the oven for about 10 minutes, until the eggs are fully cooked. Let cool, remove from pan. Cut into wedges.