Breakfast Frittata

8 eggs, whisked lightly

½ cup Half n Half

2 tablespoons Chile Sauce

½ teaspoon Salt

½ teaspoon Pepper

Pinch nutmeg

1 tablespoon lemon juice

1 tablespoon oil

1 cup red potatoes, cooked and quartered

½ cup baby kale or stemmed kale

½ red onion, sliced thin

1 tablespoon Black Garlic, minced

1 tablespoon garlic, sliced

½ cup hard cheese

1. In a small bowl, combine, eggs, half n half, chile sauce, salt, pepper, nutmeg and lemon juice. Whisk together until combined. Set aside
2. Heat oven to 375 degrees. 
3. In a small sauté pan, heat oil over medium high heat. 
4. Add red potatoes and cook until slightly browned. Add kale, red onion, garlics and continue to cook until onions are translucent and aromatic.
5. Slowly pour in egg mixture, and stir in half the cheese. Place into the oven for 8-10 minutes until slightly set up.
6. Add remaining cheese to top of frittata and let cook until eggs are set, about 5-10 more minutes.
7. Remove from oven and let sit at room temperature for 10 minutes before serving.