Caprese Frittata

Saute 1/2 diced white onion and 2 minced garlic cloves in 1 tbsp of olive oil in an oven-safe skillet over medium heat. Once the onions become translucent, add in one cup of kale or spinach and 2 cans of Tri-Color Salad Ready Tomato Wedges. (You can roughly chop the tomatoes even if they are pre-diced). Saute for 2-3 minutes then add in 12 beaten eggs. Don't stir and let it cook for about 20 minutes or until there is a thin layer of liquid at the top. Add a layer of mozzarella cheese, grated Parmesan, and fresh basil leaves. Broil for about 5 minutes until all liquid is absorbed and cheese is melted. Serve with fresh avocado slices.