KALE FRITTATA

1 tablespoon olive oil
1 garlic clove, minced
salt and pepper to taste
2 cups boiled Kale, chopped
4 eggs
freshly grated Parmesan

Wash and cut kale leaves. Boil for 3 minutes. Strain to get rid of excess water and cut into small pieces. Preheat broiler. In a cast iron (or ovenproof) skillet, heat oil over medium heat. Add garlic, cook about 1 minute being careful so it doesn’t burn. Add kale to the pan and mix with garlic. Meanwhile, whisk together eggs and cheese, and salt and pepper to taste. If the mixture is too thick, add a little milk. Pour eggs into the pan and stir lightly to make sure kale is evenly distributed. Let cook without stirring about 2 minutes. Transfer to the oven and broil another minute, until eggs are cooked on top. Cut into pizza-like wedges.