Let's Have Brunch - Cheesy Hash Brown and Kale Torte

I am always on the lookout for easy, healthy and nutritious meals. It's great when you can use a few simple ingredients to create a great tasting addition to your brunch menu. This comes from the pages of Woman's Day, and it's sure to be one that you will add to your collection. Of course you can always use alternatives such as spinach in place of the kale, or another cheese that you prefer.

Cheesy Hash Brown and Kale Torte

2 Tablespoons olive oil

1 large onion, thinly sliced

salt and pepper

10 large eggs

2 cups frozen hash brown potatoes (not thawed)

2 red Fresno peppers, thinly sliced

6 ounces extra-sharp Cheddar or Gruyere cheese, grated (about 1-1/2 cups)

2 cloves garlic, finely chopped

1 Tablespoon fresh thyme leaves

1/2 small bunch kale or Swiss Chard (about 1/2 pound), thick stems removed, leaves chopped

1. Heat the oven to 400 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the onion, season with 1/2 teaspoon salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.

2. Meanwhile, in a large bowl, whisk together the eggs, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the hash browns, peppers, and all but 1/2 cup of the cheddar.

3. Stir the garlic and thyme into the onion and cook for 1 minute. Add the kale and cook, covered, tossing occasionally, until beginning to wilt, 2 to 3 minutes.

4. Transfer the egg mixture to the skillet and stir to distribute the ingredients. Sprinkle with the remaining 1/2 cup cheddar and bake until set, 20 to 25 minutes. (For a golden-brown top, broil for 1 to 2 minutes after baking.) Serve with salad, if desired.