Olive oil
1 tablespoon water
4 cups kale
2 tablespoons sun dried tomatoes, chopped
2 tablespoons fresh basil or oregano
2 eggs
2 tablespoons cream or milk
A pinch of salt
A pinch of black pepper
1/2 teaspoon garlic powder
2 tablespoons Gruyère or Parmesan cheese, grated
Preheat oven to 375°F.

Lightly coat a 6-inch ovenproof cast-iron skillet with olive oil. Over medium heat add the kale and water, cover with a lid and stir occasionally until the kale is wilted. Add the dried tomatoes and the basil, stir well. Whisk the eggs with the next 5 ingredients and pour over the kale, transfer the skillet to the oven and bake until set (about 5 minutes).

Serves 2