Breakfast - Cheesy Hash Brown and Kale Torte

Cheesy Hash Brown and Kale Torte

Ingredients

• 2 tbsp. olive oil
• 1 large onion
• kosher salt
• Pepper
• 10 large eggs
• 2 c. frozen hash brown potatoes
• 2 red Fresno peppers
• 6 oz. extra-sharp Cheddar or Gruyère cheese
• 2 clove garlic
• 1 tbsp. fresh thyme leaves
• ½ small bunch kale or Swiss chard
• mixed green salad

Directions

1. Heat the oven to 400 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the onion, season with 1/2 teaspoon salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the hash browns, peppers, and all but 1/2 cup of the cheddar.
3. Stir the garlic and thyme into the onion and cook for 1 minute. Add the kale and cook, covered, tossing occasionally, until beginning to wilt, 2 to 3 minutes.
4. Transfer the egg mixture to the skillet and stir to distribute the ingredients. Sprinkle with the remaining 1/2 cup cheddar and bake until set, 20 to 25 minutes. (For a golden-brown top, broil for 1 to 2 minutes after baking.) Serve with salad, if desired.