I heart kale for breakfast.

Lock your skepticism in the pantry.  In our house, we have just crowned this the Best Baked Frittata Ever.

Kale, Red Onion & Mushroom Baked Frittata
(modified from Kayln's Kitchen's Red Russian Kale and Red Onion Savory Breakfast Squares)

1 tsp. olive oil
1/2 red onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
salt & pepper to taste
1 bunch kale
1 tsp. soy sauce
1 cup feta cheese
1/4 cup whole wheat bread crumbs
6 eggs, beaten well
salsa
sour cream

Preheat oven to 350 degrees.  Cut stems off of kale, discard stems, and wash kale and dry well (a salad spinner works great for this, otherwise you can dry with kitchen towels).

Heat olive oil in large heavy skillet.  Add onions and saute for 3 minutes.  Add garlic and saute for about 2 more minutes.  Then, add mushrooms, sprinkle with salt and pepper to taste, and sautee for approximately 2-3 more minutes.   Finally, add kale, sauteeing it until it is good and wilted (approximately 4-5 minutes).

Combine sauteed vegetables in a large bowl with soy sauce, cheese, bread crumbs, and beaten eggs.  Stir gently until ingredients are well distributed.  Spray square oven-safe pan with olive oil or nonstick spray and pour in egg mixture.  Bake 20-25 minutes until eggs are well set and the top is lightly browned.

Serve hot with salsa and sour cream on the side.