Prep everything before you get going because this goes very fast. Preheat the oven to 400 degrees, and place a small oven-proof pan over medium heat on the stove.

Beat 4 eggs in a small bowl, set aside.

Chop 1 cup kale, and 1/3 cup orange bell pepper.

Add 1 teaspoon oil to the pan. Add bell pepper and cook for 30 seconds, then add kale and cook for 1 minute. Add a pinch of salt if desired.

Pour eggs into the pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan.

When the egg is no longer runny, slide the pan into the oven for 6 minutes, or until the top of the frittata is firm to the touch. Remove from oven, let cool, then slice and serve with fruit.