These vegetables aren't disappearing fast enough. I decided that I need to start eating them at breakfast, not just lunch and dinner. Here's one that used up some of that ever-lovin' kale that I found delish:
Kale Fritatta
Chopped kale
Diced onion
Minced garlic to taste
Sliced mushroom
Red bell pepper
Chopped sun-dried tomatoes (or fresh tomatoes)
Saute all above ingredients, then pour scrambled eggs into the pan. Season with fresh thyme, salt, pepper, and paprika. Top with crumbled feta cheese before popping it under the broiler (cheese gets slightly soft, kale gets a little crispy). Drizzle hot sauce over the top, if desired.
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