Zucchini, Kale, and Sage Frittata

Preheat oven to 350ºF.

Shred the zucchini and use your hands to squeeze the water out of the zucchini.

In a 10″ to 12″ oven proof skillet, heat the oil over medium high heat. Once the oil is hot, add the chopped kale and stir until it starts to soften. Cover the skillet and allow the kale to continue to soften for another 1–2 minutes.

Add the green onion and chopped sage to the kale and saute for another 1–2 minutes. Remove the kale mixture from the heat and allow it to cool.

In the meantime, whisk the eggs in a large bowl. Add in the zucchini, salt, and cheese and stir together. Pour the kale mixture in with the eggs and stir.

Pour everything back into the oven proof skillet and place it in the oven to bake for 15–18 minutes or until cooked through.

Recipe from Julia Mueller’s cookbook Let Them Eat Kale!