Move over, Dr. Suess!  This is what I’m talking about: 

What you have here is a protein-packed powerhouse of nutrition using a ton of kale, farm-fresh eggs, ham and cheddar cheese.   A fritatta is an Italian baked omelet.  It is easy and delicious.  Let’s make one!!

Start by packing  your blender full of kale greens,

about 8 oz. 

You will need to add liquid (water or milk) to liquify the kale.  Start with 1/4 cup of liquid and add more as needed. 

Now, add in the eggs.  For this big ole fritatta, you need a full dozen farm fresh eggs.  Look at the color of those yokes!  You don’t find that at the grocery store!!   Add the eggs to your blender along with 1 tsp. salt and 1/2 tps. black pepper and pulse a few times to incorporate.

Meanwhile, finely chop 1.5 cup of ham and a red onion.   Cook this over medium heat in a large non-stick skillet with a tsp. of butter to brown the ham and soften the onions.  This will take about 7 minutes.  Now would be a good time to pre-heat your oven to 350 degrees.  Once the meat is browned to your liking turn the heat to low, add the green eggs to the pan. 

As the eggs begin to set, gently stir and let the all the ingredients become friends.  Because you have added more liquid (from the kale and water/milk) it will be a little looser than “just eggs” so let it go til you think it’s about half-way set. 

Top this with 1 cup (or more, I won’t tell!) of grated cheddar cheese and slide the whole thing into your preheated oven. 

Bake for 10-15 minutes until the center is mostly set and the cheese is melty.  Now, switch your oven to broiler and brown the top.   Don’t let it burn!  Just let it take on some broiler action loving!   Remove from heat and let it sit out for 10 minutes.  This allows any moisture to draw back into the fritatta and makes for beautiful slices.