kale and cheddar frittata

while brainstorming at the grocery store about what to put in a frittata for a pre-easter brunch, i came up with kale, red onions and a sharp white cheddar. i got home and was looking through foodblogsearch at different frittata recipes, and lo and behold, found one exactly like what i thought i had "dreamed up"...i.e. seen and forgotten about.
anyway, this is my slightly larger version of molly's frittata, and it is very, very good. between a stovetop caramelization with some onions and a spin in the oven, kale gets a whole new dimension of mellow sweetness which cozies up nicely with a sharp, tangy cheddar. this makes a pretty big frittata but i would say you can reasonably expect to serve 4-5 as a main course--it goes very quickly (and! with fewer than ten ingredients!). leftovers are wonderful cold or at room temperature, making it excellent picnic food.

cheddar, kale and red onion frittata
serves 4-5 as a main course

• 1 large red or purple onion, chopped
• 2 tbsps olive oil, plus more for greasing pan
  
• 1 large bunch kale (i used curly), washed and chopped into bite-sized pieces
• salt and freshly grated black pepper, to taste
• 8 eggs
• 1/2 cup whole milk
• generous 3/4 cup grated extra sharp, good quality cheddar cheese, plus more for sprinkling
• 2 tsps garlic powder

in a heavy 10" skillet with no wood or plastic on it anywhere, combine onions and olive oil. cook over medium-low heat, stirring occasionally, until softened and translucent, about 10 minutes. add kale (you'll probably have to add it in batches) and cook an additional five minutes, stirring so kale cooks evenly. reduce heat to low, cover, and cook an additional ten minutes.

preheat broiler to high.

in the meantime, beat eggs very well in a medium bowl. add milk, cheese, garlic powder and salt and pepper to taste and stir well.

when kale and onions are done cooking, remove them from the pan, set them aside and wipe pan down. oil it well, especially the sides. return the vegetables to pan in an even layer and then pour egg mixture over them, nudging egg with a spatula to help it cover the kale if needed. cook over medium low heat without stirring until frittata is set and cooked around edges (carefully peek at the bottom if need be), about 20 minutes.

sprinkle top with additional cheese, if desired, and broil, between 30 seconds and 2 minutes (depending on your broiler) until center is set, cheese is melted and frittata is lightly browned. cut into wedges and serve immediately or at room temperature.