Ingredients:
2 tablespoons olive oil
1 small onion, sliced
2 cups small cauliflower florets
¼ cup water
5 cups chopped kale
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ teaspoon sea salt, divided
½ teaspoon freshly ground pepper, divided
8 large eggs
½ teaspoon smoked paprika
½ cup crumbled goat cheese or shredded Manchego cheese
Directions:
1. Position rack in upper third of oven; preheat broiler to high.
2. Heat 1 tablespoon oil in large cast iron skillet over medium heat. Add onion and cook, stirring occasionally, until starting to brown, 2-4 minutes. Add cauliflower and water. Cover and cook until just tender, about 6 minutes. Add kale, garlic, thyme, and ¼ teaspoon salt and pepper each; cook, stirring often until the kale is wilted, 2-3 minutes.
3. Whisk the eggs, paprika, and remaining ¼ teaspoon each salt and pepper in a large bowl. Add the vegetables to the egg mixture; gently stir to combine. Wipe the pan clean, add in the remaining 1 tablespoon olive oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set and the bottom is brown, 4-5 minutes.
4. Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2-3 minutes.
Serves 4