Potato, Kale, and Onion Frittata with Goat Cheese and Sage

Preheat oven to 350 F. In a large cast iron skillet (e.g., 8-inch), heat about 1 1/2 tablespoons olive oil on medium heat. Add the thinly sliced potatoes and diced onions. Cover and cook for about 7-9 minutes, stirring frequently, until potatoes and onions are soft. In a separate pan, add a drizzle of olive oil on medium-low heat, add the kale and garlic, and cover and cook for a few minutes until the kale is wilted. Beat together the 8 eggs until scrambled, and season with salt and pepper. Add the wilted kale to the cast iron skillet with your potatoes and onions. With the pan still on medium heat, pour the beaten eggs over the mixture. Cook for 2-3 minutes until the edges of the eggs have begun to set. Sprinkle goat cheese on top of the eggs, and then top with fresh sage leaves. Bake for about 10 minutes or until the eggs are fully set on top and cooked through.