1 (4.4oz) can Wild Planet White Anchovies in Extra Virgin Olive Oil, undrained
1 cup chopped kale
1 cup broccoli slaw
10 cherry tomatoes, halved
Sea salt and freshly ground pepper, to taste
Preheat oven to 350 degrees F.
In a small bowl, whisk eggs and season with salt and pepper. Set aside.
Heat a cast iron skillet over medium heat.
Add 1 Tbsp olive oil from the anchovies can and sauté kale and broccoli slaw until beginning to soften, 3-5 minutes.
Add tomatoes, sauté another minute.
Add eggs to skillet and cook undisturbed for a minute or two.
Top with anchovies, place in oven and cook 10-15 minutes or until eggs are fully set and frittata has puffed a bit.
Remove from oven, allow to cool slightly and serve.