Quinoa, Red Pepper, and Kale Frittata

Directions

In a large bowl, whisk the eggs and milk with 1 tsp. salt and 1/4 tsp. pepper until well combined. Set aside. Heat the oil in a large oven-safe nonstick skillet over medium heat. Add the onion, bell pepper, 1/4 tsp. salt, and a pinch of black pepper. Cook until the vegetables have softened, about 4 minutes. Add the kale in batches, waiting until each batch wilts before adding more, and cook until tender, about 6 minutes more. Reduce the heat to low, add the quinoa, and stir to combine. Pour in the egg mixture, and cook until the edges are set, about 10 minutes. Meanwhile, heat the broiler. When the egg puffs up on the edges and the center begins to set, sprinkle the cheese evenly over the top. Place under the broiler until the center is risen and the cheese is lightly golden-brown, about 4 minutes. Serve.