Kale and Spanish olives bring an interesting flavor and texture to a frittata. This is baked in the oven for twenty minutes in a baking pan. I prefer kale to spinach because it holds up in texture, but just be sure to cut out the ribs.

Serves 4

• 1 tablespoon olive oil
• 2 garlic cloves
• 1 tablespoon Pecorino or Parmesan Cheese, grated
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• dashes red chili flakes (optional)
• 12 eggs
• 1 bunch kale
• 4 green olives stuffed with pimento, sliced

1. Preheat oven to 350 degrees.
2. Remove ribs from kale with knife.
3. Saute garlic in olive oil until softened.
4. Add kale with half of salt and pepper, and dash of chili flakes. Saute until wilted.
5. Place kale and olives in baking dish (size of one cake pan). Remove garlic.
6. Scramble eggs, adding in salt, pepper and grated cheese. Pour over Kale mixture.
7. Bake at 350 for twenty minutes or until set.