Vegetable Feta Frittata

-1 Preheat the oven to 400 F.
-1 Heat a large 10u0022 oven-safe skillet with olive oil, and saute the chopped kale, onion, tomatoes and jalapeno for 4-5 minutes on medium heat until soft. Season with salt and pepper. 
-1 Whisk your eggs in a separate bowl and add the almond milk and feta cheese. 
-1 Lower the flame and pour your eggs into the skillet. Give it a good mix to get the veggies evenly distributed. Cook the frittata over a low flame until the edges of the eggs begin to lightly brown and pull away from the pan, about 1-2 minutes. 
-1 Place the skillet into the oven, and bake for about 8-10 minutes, until firm to touch. 
-1 Remove from oven, slice and enjoy. I like to top mine with Greek yogurt! 
-1 Leftovers will stay good in the fridge for up to 4 days.