In a large bowl, whisk together the eggs and cream. Add the cheese, chives, kosher salt and pepper and whisk until combined. Set aside. 

In a 12-inch oven-safe skillet sauté onion and red pepper in 1-2 tablespoons of olive oil until softened, about 3-5 minutes. 

Transfer the onions and red pepper to a plate and set aside. 

Add more olive oil to the skillet if needed and sauté the chopped baby kale and garlic until just wilted, about 1 minute. 

Transfer out half of the kale and garlic mixture. Add half of the onion and red pepper mixture back to the skillet.

Pour the egg, cream and cheese mixture into the skillet. 

Top the egg mixture with the remaining onions and red peppers; and the remaining kale/garlic mixture. 

Cook the frittata over medium-low heat just until the edges set. 

Then transfer the skillet to the oven and bake for 20-30 minutes, until the center is set. 

Let the frittata sit for 10 minutes before serving.