2 large eggs
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon kosher salt, divided
2 teaspoons olive oil
1/2 cup sliced cremini mushrooms
1/2 cup baby kale or spinach
1 tablespoon crumbled goat or feta cheese
Method of Preparation
Preheat broiler to high, and set a rack 6 inches from the heat.
Break eggs into a small bowl. Use a fork to beat them like a back-talking bass drum until completely blended and slightly frothy. Stir in half the pepper and half the salt.
Heat olive oil in an 8-inch cast-iron skillet over medium-high. Add mushrooms to pan; sauté 4 minutes or until nicely browned. Stir in kale and remaining salt and pepper; sauté 30 seconds or until kale is just wilted. Add eggs; stir slowly and tilt the skillet a few times so runny parts hit the pan. After about 2 minutes, when the eggs are lightly browned on the bottom with a few shiny spots still on top, sprinkle with cheese.
Place pan under broiler; broil 1 minute or until cheese softens and golden-brown spots appear on egg. Slide frittata onto a plate.