Ingredients

• 4 cups chopped kale
• 1 cup arugula
• 8 pastured whole eggs
• 2-3 cloves garlic
• 1 tsp fresh oregano
• ½ tsp fresh tarragon
• 3 spring onions, chopped
• 1 cup crumbled goat cheese
• 1 tbsp avocado oil or extra virgin olive oil
• ½ tsp salt
• ½ tsp pepper

Directions

1. Whisk the eggs in a bowl with salt and pepper and set aside.
2. In a well-seasoned, cast-iron skillet, heat the oil.
3. Add garlic and chopped spring onions and sauté for 2 minutes.
4. Add the chopped kale and arugula and continue sautéing for another 3-4 minutes.
5. Drop the whisked egg mixture evenly around the skillet.
6. Sprinkle the crumbled goat cheese.
7. Garnish with the fresh herbs, oregano and tarragon.
8. Cook on the stove top on low for 5-7 minutes until done (Optional: Cover with a cast iron lid and flip the frittata to cook it faster and on both sides).

Makes 2 servings.