Kale Fritatta - cooking recipe

Ingredients

8 large eggs
3 tablespoons fresh parmesan cheese, divided
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
1 bunch kale, stems and center ribs cut away (or red chard)
2 ounces pepperoni, cut into 1/2-inch pieces (or thinly sliced Italian spicy sausage)
1 garlic clove, minced

Preparation

Preheat broiler.
Whisk all the eggs, 11/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and saute until tender but not brown, about 6 minutes.
Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper.
Saute until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 11/2 tablespoons cheese over top.
Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.