Skillet Quiche w/ Kale and Peppers

I've made this a few times now, and I can't decide if the secret is in the method (stovetop to oven) or the tomato sauce mixed in with the eggs. Either way, it's pretty damn good.

1 Tbsp olive oil
1 bunch kale, destemmed and chopped into tiny pieces
1 orange bell pepper, diced
2 cloves garlic, minced
1/3 cup chunky tomato sauce
5 eggs, beaten
2 Tbsp good cheese, grated or minced
salt and pepper to taste

Dunk the kale in boiling water for 5-8 minutes, or until tender.  Drain well.

Heat the olive oil over medium heat in an oven-safe skillet.  Add the peppers and stir for 3-5 minutes.  Add the kale and stir for another 5.  Salt.  Add the garlic and stir for another minute or so.

Meanwhile, mix the eggs, cheese, tomato sauce together.  Pour on top of the vegetables in the skillet and lower the heat to a simmer.  Stir to mix everything together, cover and cook for 5-7 minutes. 

Uncover skillet and bake for another 15-20 minutes, or until set.

Chickpeas and Zucchini with Sundried Tomato Cream

1 Tbsp olive oil
2 cans chickpeas, drained and rinsed
1 clove garlic, chopped
1-2 zucchini, sliced into noodle-like strips with a julienne peeler
1/2 tsp smoked salt

Sundried Tomato Cream:
1/2 cup raw cashews (preferably soaked)
1/3 cup sundried tomatoes packed in oil, drained
1 cup water
1/4 teaspoon salt
1/4 teaspoon chipotle powder
2 tbsp miso paste

Blend all the tomato cream ingredients on high for 3-5 minutes.

Heat the olive oil over medium-high heat.  Add the chickpeas and stir-fry for a few minutes.  Add the zucchini and stir for another minute.  Add the tomato cream and turn off the heat.  Sprinkle with hemp seeds (if desired) and eat!