This savory frittata is filled with good for you vegetables and creamy cheese.
1 tablespoon olive oil
1 clove garlic, finely minced
4 tablespoons sun dried tomato, minced
1/4 cup low fat mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 pinch salt
1 pinch pepper
Add onion and cook 4 -5 minutes until very soft. Add garlic, kale, sun dried tomato and bell peppers. Cook another 4 – 5 minutes until kale is softened.
Whip eggs, then add eggs and oregano to the skillet. Spread egg mixture evenly with kale mixture. Cook 4 – 5 minutes until just barely set, shaking pan frequently to distribute heat and cook eggs evenly.