This is a kale frittata that I made today – though, it was really more of a pancake than a frittata considering how thin it was. The ratio of egg to kale was a little uneven.
First, I reheated leftover kale (that had been sauteed with garlic) in a large pan. Then I poured two eggs (beaten with a drop of water and salt and pepper) over the kale and tilted the pan to let them spread. I cooked it over slow heat, covered, until the bottom was set. Then, I flipped it with a spatula (a benefit of having it be pancake-thin) and cooked the other side briefly. Next time I would perhaps use three or four eggs for this same amount of kale. Or, use a smaller pan. But it was lovely all the same, eaten with a little dark toast on this sunny day.