Frittata with Greens & Cherry Tomatoes

2 tablespoons butter

1 tablespoon minced garlic

1 large bunch kale, collards, or swiss chard, destemmed and leaves thinly sliced 

8 eggs, whisked

Salt and freshly ground pepper, to taste

1 cup cherry tomatoes, halved

½ cup grated Gruyere

Melt butter in an 8-inch cast-iron skillet over medium heat. Add garlic and cook until fragrant, 1 minute. Add greens and cook until wilted and tender, 4 to 8 minutes. Season whisked eggs with salt and pepper. Add to skillet and cook, pushing eggs into center to create curds, until almost set, about 3 minutes. Add the halved cherry tomatoes and sprinkle with the grated cheese. Bake at 400°F until eggs are set and cheese is bubbly and golden, about 12 minutes.