Sweet Kale salad, while delicious when tossed in a nice sesame honey dressing, can’t survive in my refrigerator forever. Neither can that head of leaf lettuce I bought when I lied to myself about wanting to eat more lettuce-based salads. You know, those lies we tell ourselves at the grocery store and then when we get that shit home, make us say , ” Fuck. Really?  What in the hell was I thinking?” And so that purchase starts its slow journey from the front of the fridge, to the back of the fridge, and if you aren’t paying attention, into the trash can.

I’m trying (and failing) at being more frugal these days and so Saturday mornings are the day I usually take a look into the drawer of lies and come up with a cunning plan to save some of those things.

Since I like ham. A lot. And cheese. A lot. This morning’s cunning plan is a ham and kale frittata with mixed cheeses.

Crack 8 eggs into a bowl and check for shells. Add a half a cup of half and half and some cayenne pepper and a teaspoon of salt and beat together until smooth.

Grate cheese. I grated smoked gouda, cheddar, and peccorino romano.

In a deep sautee pan, put in some olive oil and heat it until it shimmers (yes bitches. shimmers.) Toss in one frenched medium yellow onion and one frenched medium red onion. (How to French an onion: slice both ends off the onion, cut it in half, pole to pole, then from pole to pole in quarter inch slices. Then fiddle your fingers to separate the leaves. There should be half arcs that look familiar if you’ve ever eaten French Onion soup.) Sautee the onion until translucent and add some dried basil and dried thyme. Dump in that half a bag of leftover sweet kale salad, and that head of leaf lettuce, shredded with a knife into fine ribbons. Cover the sautee with a lid and let the greens wilt down. Shred some leftover ham from the deli drawer and toss it in, then mix it through the greens.

Preheat that oven to 400 degrees.

Heat up an oiled cast iron skillet. Pour in your greens, onions and ham mixture. Pour the egg and cream mixture over the top. Sprinkle your cheeses on top of that. Lightly sprinkle the top of the cheese with cayenne pepper.

For a large cast iron skillet, bake in the oven for 35-45 minutes, depending on how dark you like your cheese.

Let it cool at least 15 minutes before serving so your slices will plate up nicely and not fall apart.

…and so you won’t suffer from cheese-burn on the roof of your mouth.

Dig in.