Loads of vegetables and a sprinkling of manchego create this hearty yet light frittata. Enjoy for breakfast or breakfast for dinner.
Adapted from Eating Well
Position rack in the upper third of the oven (about 6 inches from the broiler) and preheat broiler to high.
Heat 1 tablespoon of the oil in a large cast iron skillet (mine is 10.25") over medium heat. Add the sliced onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes.
Add cauliflower and 1/4 cup water, cover, and cook until the cauliflower is just tender, about 6 minutes.
Add kale, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring often until kale is wilted, 2 to 3 minutes, then remove from heat.
In a large bowl, whisk eggs, smoked paprika, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the vegetable mixture to the egg mixture and stir gently to combine.
Wipe the skillet clean then add the remaining 1 tablespoon oil and return to medium heat. Pour the egg mixture into the skillet and make sure the vegetables are evenly distributed. Top with shredded cheese, cover, and cook until the edges are set and the bottom is brown, 4 to 5 minutes.
Transfer the skillet to the oven and broil 2 to 3 minutes until the top of the frittata is just cooked.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.