Preheat the oven to

400.

To make the frittata, break the eggs into a mixing bowl. Add salt and pepper, then whisk together.

Cut the kale leaves away from the stalks and shred into chunks. Discard the stalks.

Remove 12 large leaves from the radicchio and shred. Wash and chop the parsley.

If the sun-dried tomatoes are packed in oil, place onto a paper towel and dry away as much oil as possible.

Add the kale, radicchio, tomatoes, and parsley to the egg mix.

Place an oven-safe skillet over high heat and add the coconut oil. Swirl oil around the pan to ensure all surfaces are coated. When the oil is hot, add all of the egg mixture at once, then reduce heat to medium and cook for 7 minutes.

Place the pan into the oven for 10-12 minutes until the center is just cooked. This cooking time will vary depending on your oven and the size of your pan.

Once cooked, remove from the oven and cool the frittata in the pan. When cool enough to handle, run a spatula around the edge of the frittata until you feel it loosen. Cover the pan with a plate or cutting board and flip the pan to remove the frittata. It should come out easily in one piece.

Serve warm or cold.