Ingredients:

• 12 large eggs, lightly beaten
• 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
• 1 cup heavy whipping cream
• 1 Tbsp. chopped fresh chives, plus more for garnish
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 Tbsp. olive oil, divided
• 3/4 cup thinly sliced red onion (from 1 small onion)
• 2 mini pepper sweet mini peppers
• 4 cups roughly chopped curly kale leaves (from 1 bunch)
• 1 large garlic clove, grated
• Chopped fresh dill

Cooking Instructions:

1. Preheat oven to 400°F. Whisk together eggs, cheese, cream, chives, salt, and black pepper in a large bowl until combined. Set aside.
2. Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium. Add sliced red onion and peppers; cook, stirring occasionally, until softened, 4 to 6 minutes. Transfer to a plate.
3. Heat remaining 1 tablespoon olive oil in skillet. Add kale and garlic; cook, stirring often, until kale is wilted, 1 to 2 minutes. Transfer half of kale mixture to a plate, and set aside. Return half of onion and peppers to skillet; stir to combine. Pour egg mixture over vegetables; sprinkle with reserved kale mixture, onion, and peppers. Cook on medium-low until edges are set, 1 to 2 minutes.
4. Transfer to preheated oven, and bake until center is set, about 20 minutes. Let stand 10 minutes before serving. Garnish with fresh chives and dill.