Garden Frittata

4 Large eggs
¼ teaspoon Ground black pepper
¼ teaspoon Salt
2 medium unpeeled Red potatoes
½ tablespoon Olive oil
4 cups Italian kale, or other kale variety
¼ cup Chopped onion
½ Red bell pepper (chopped)

Beat eggs, pepper, and salt in large bowl, set aside.
Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: cube potatoes and boil 5 minutes until slightly soft, drain)
Chop remaining vegetables while potatoes cool. Mix vegetables together.
Heat oil in a 10-inch non -stick skillet. Sauté vegetables for 5-8 minutes; add to eggs and mix well.
Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.

Source: Produce for Better Health Foundation.