Ingredients

• 12 eggs
• 4 oz goat cheese (opt for low-fat if preferrable)
• 1 bunch of flat-leafed kale
• 1 bell pepper
• 2 cloves garlic
• 4 tablespoons water
• 1 tablespoon olive oil
• Salt & pepper, to taste

Directions

1. Preheat oven to broil setting.
2. Destem and slice or tear kale leaves. Transfer to large bowl.
3. Peel and trim off and discard root ends of garlic. Mince or press garlic and add to bowl with kale.
4. Preheat oven proof skillet over medium heat.
5. While the skillet heats up, quarter bell pepper and remove stem, seeds and membranes. Dice the pepper and add to bowl with kale.
6. Once skillet is hot, add olive oil and swirl to coat the bottom.
7. Add the bell peppers to the skillet and season with salt and pepper, cooking for about 4 to 5 minutes.
8. Add the kale and garlic to skillet; cook, tossing frequently for about 2 to 3 minutes.
9. While the pepper cooks, combine and whisk eggs, 4 tbsps of water and salt and pepper into medium bowl.
10. Pour the egg mixture into the skillet. Cook until most of the frittata is set, but the top is still runny, about 4 to 5 minutes.
11. Crumble the goat cheese on top of the frittata.
12. Transfer skillet to the oven and broil until the top is set and lightly browned, about 2 to 3 minutes.
13. Cut frittata into wedges to serve. Enjoy!

**This can be stored in the refrigerator for 3-5 days for a quick, easy and filling breakfast.

Nutrition Information:

4 servings: 283 calories. 20g fat, 6g carbohydrates, 19g protein

Macronutrient Information:

9% carbohydrate, 64% fat, 27% protein