5 cups chopped kale

3 cloves garlic, minced

1 teaspoon chopped fresh thyme

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

8 large eggs

1/2 teaspoon smoked paprika

1/2 cup crumbled goat cheese or shredded Manchego cheese

Position a rack in upper third of oven; preheat broiler to high.

Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes. Add cauliflower and water. Cover and cook until just tender, about 6 minutes. Add kale, garlic, thyme and 1/4 teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.

Whisk eggs, paprika and the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the vegetables to the egg mixture; gently stir to combine. Wipe the pan clean; add the remaining 1 tablespoon oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set and the bottom is brown, 4 to 5 minutes.

Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.

Recipe nutrition: Per serving: 324 calories; 22 g fat (7 g sat, 10 g mono); 383 mg cholesterol; 13 g carbohydrate; 0 g added sugars; 2 g total sugars; 21 g protein; 3 g fiber; 555 mg sodium; 778 mg potassium.

Nutrition Bonus: Vitamin C (214 percent daily value), Vitamin A (185 percent dv), Folate (27 percent dv), Calcium (25 percent dv), Potassium (22 percent dv), Iron (20 percent dv), Magnesium (17 percent dv), Vitamin B12 (15 percent dv)

1 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)