Slice into this hearty frittata that’s packed with peak-season produce and cheese.
Speaking of vegetables, feel free to substitute whatever looks best from the farmers market.
Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Add sliced red onion and peppers; cook, stirring occasionally, until softened, 4 to 6 minutes.
Transfer to a plate.
Heat remaining 1 tablespoon olive oil in skillet.
Add kale and garlic; cook, stirring often, until kale is wilted, 1 to 2 minutes.
Transfer half of kale mixture to a plate, and set aside.
Return half of onion and peppers to skillet; stir to combine.
Pour egg mixture over vegetables; sprinkle with reserved kale mixture, onion, and peppers.
Cook on medium-low until edges are set, 1 to 2 minutes.
Transfer to preheated oven, and bake until center is set, about 20 minutes.
Let stand 10 minutes before serving.
Garnish with fresh chives and dill.
