Braised Kale Frittata
6 large eggs
4 large egg whites
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 ounce Gruyère or Parmesan cheese, grated (3 TBSP)
2 tablespoons chopped oregano
2 cups kale chiffonade
3/4 cup chopped cherry tomatoes
Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).
Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.
Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.