Quinoa, Red Pepper, and Kale Frittata

Ingredients

• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 2 cups kale, chopped
• 6 eggs
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup shredded cheese, optional

Directions

1. Combine the eggs, milk, 1 tsp. salt, and 1/4 tsp. pepper in a large bowl, then whisk until the mixture looks even and smooth. Put it aside.
2. Set a large nonstick skillet that is oven-safe over medium heat, then warm the oil in it. Stir in the bell pepper and onion, seasoning them with 1/4 tsp. salt plus a pinch of black pepper. Cook for about 4 minutes, until the vegetables soften.
3. Add the kale a bit at a time, letting each addition wilt before more goes in. Continue cooking until the greens are tender, about 6 minutes more. Turn the heat down to low, add the quinoa, and stir everything together.
4. Pour the egg mixture into the skillet. Let it cook for about 10 minutes, until the outer edge has set. While that is happening, heat the broiler.
5. When the eggs rise around the edges and the middle starts to set, scatter the cheese evenly across the top. Move the skillet under the broiler and cook for about 4 minutes, until the center has puffed and the cheese is lightly golden-brown. Serve.