Directions

1. 1

   Crack the eggs into a large bowl. Add the ground black pepper and salt. Whisk vigorously until well combined and the mixture is uniform in color. Set the bowl aside.

2. 2

   Wash the potatoes and trim any blemishes, but leave the red skin intact. Microwave them on high for 3 to 4 minutes until they are slightly softened but still firm. (Alternatively, you can cut the potatoes into cubes first, then boil them in salted water for 5 minutes until just beginning to soften, then drain well.) Once cool enough to handle, cut the potatoes into bite-sized cubes and set aside. While the potatoes cool, chop the kale into bite-sized pieces, finely dice the onion, and chop the red bell pepper into bite-sized pieces.

3. 3

   Combine all the prepared vegetables—cubed potatoes, kale, onion, and red bell pepper—in a medium bowl and mix gently.

4. 4

   Pour the olive oil into a 10-inch non-stick skillet and place it over medium heat. Once the oil is warm and shimmering, add all the mixed vegetables to the skillet.

5. 5

   Sauté the vegetables, stirring occasionally, for 5 to 8 minutes until they begin to soften and the kale wilts slightly. Remove the skillet from heat. Pour the seasoned egg mixture over the warm vegetables and stir gently until the eggs and vegetables are evenly distributed.

6. 6

   Return the skillet to medium-low heat. Cook the frittata undisturbed for 8 to 10 minutes, or until the edges and most of the center appear set but the very center still shows a slight jiggle when you gently shake the pan. The eggs should reach an internal temperature of 160°F.

7. 7

   Cover the skillet with a lid or aluminum foil and remove it from the heat. Let the frittata sit covered for 5 minutes to allow residual heat to fully set the remaining egg in the center.

8. 8

   Once set, carefully slide the frittata onto a serving plate, or cut it into wedges directly in the skillet and serve warm.