Kale & Goat Cheese Frittata

1 T. extra-virgin olive oil
1 medium yellow onion, chopped
4 c. chopped curly kale
10 large eggs
1/2 c. whole milk
2 T. Dijon mustard
1-1/4 t. kosher salt
1/2 t. black pepper
4 oz. goat cheese, crumbled
1 T. fresh dill

Preheat oven to 400 degrees with the rack in the upper third of the oven.

Heat the olive oil in a 10" ovenproof non-stick (cast iron) skillet over medium-high heat. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.

Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl. Pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15-20 minutes. Top with the dill before serving.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 172.