Baked Kale Frittata

I needed something for dinner tonight that I could cook before I left for work. I decided to use the kale that was already washed and chopped in the refrigerator. Last night it had been part of a hearty salad, but today I decided to turn it into a frittata.

I like frittatas (an egg dish similar to a quiche, but without a crust) because they're very versatile. You can include almost any vegetables, cheeses, or meats. They're easy to put together. They can be cooked on top of the stove or in the oven, and can be served hot or cold.

After the frittata came out of the oven I let it cool, then covered it and put it in the refrigerator. Tony got home before I did, and had dinner ready when I walked in the door.

BAKED KALE FRITTATA (Serves 4)
1 small bunch kale
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno pepper, chopped finely (optional)
1 tablespoon olive oil
1/4 cup water
6 eggs
1/2 cup milk
1/2 cup cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375 degrees F. Wash kale; remove tough stems and chop. Heat oil in skillet on medium-high heat. In an ovenproof skillet, sauté onion, garlic, and jalapeno 3-5 minutes. Stir in kale and water. Cover and simmer 5 minutes. Remove pan from heat and allow mixture to cool. Combine eggs, milk, cheese, salt, and pepper. Add mixture to kale; stir well. Bake 20 minutes, or until knife inserted in center comes out clean. Remove from oven and let set 2-3 minutes. Slice into wedges.