Autumn kale frittata

8 large kale leaves

Water

4 bacon slices

4 eggs

1 tablespoon milk or half-and-half

Æ teaspoon crushed red pepper flakes

¼ teaspoon pepper

2 tablespoons grated Romano cheese

Fold kale in half on the rib. Place on a cutting board and cut out the thick rib portion. Coarsely chop leaves. Place kale in a small pot with 1/2 cup water. Cover and cook over medium heat for 15 minutes or until tender. Drain and set aside until cool enough to handle. Press out all liquid. Set aside in a bowl.

Meanwhile, fry bacon slices in an ovenproof skillet over medium-high heat until browned on both sides. Remove to a paper towel to drain. Pour off all but 1 tablespoon bacon drippings.

Add eggs to kale and beat. Add milk, red pepper flakes and pepper. Cut bacon strips into 1-inch pieces and stir into eggs.

Reheat bacon drippings if cold. Pour egg mixture into skillet. Cook over medium heat for 2 minutes or until eggs just begin to set but are still raw in the center. Lift up edges of egg with a spatula and allow raw egg to run under and cook. When eggs are almost set sprinkle on cheese.

Place skillet 4 inches under broiler and broil for 20 seconds or until cheese melts and eggs are completely cooked. Remove from broiler.

Cut frittata into 4 wedges.

Nutrition facts per serving: 268 calories, 18 g fat, 6 g saturated fat, 438 mg cholesterol, 6 g carbohydrates, 19 g protein, 387 mg sodium, 0 g fiber