• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Roughly chop kale. 
• Peel, then mince or grate garlic. 
• Halve tomatoes. 
• Roughly chop parsley.

• In a medium bowl whisk together eggs, milk and half the Parmesan. Season with salt and pepper.
• Set aside.

• Heat a medium ovenproof pan (large ovenproof pan for 4 servings) over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then beef, 1/4 tsp (1/2 tsp) chili flakes and garlic.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Add kale. Cook 2-3 min, stirring often, until wilted and any extra liquid is absorbed. Season with salt and pepper.

• Spread beef and veggies out evenly in the pan. Reduce heat to medium.
• Carefully pour egg mixture over top. Sprinkle with remaning Parmesan.
• Carefully transfer the pan to the oven. Bake in the middle of the oven for 8-10 min, until eggs are set. **

• Meanwhile, to a large bowl, add tomatoes, parsley, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
• Cut frittata into quarters. 
• Divide frittata between plates, then top with fresh tomato salsa. 
• Sprinkle remaining chili flakes over top, if you like. 

If you've opted to get beef, cook in the same way the recipe instructs you to cook sausage.**