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
1/2 small bunch kale or Swiss chard
Mixed green salad
Preparation
Step 1Heat 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.Step 2Meanwhile, 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.Step 3Stir 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.Step 4Transfer 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.
