Peel eggs and medium dice.

Remove stems from kale and roughly chop the leaves.

Add olive oil to a nonstick skillet; heat to medium/high heat.

Add garlic cloves and onion; saute for around 2-3 minutes until onion becomes transparent.

Add kale, saute for around 2-3 minutes until leaves are wilted, salt and pepper to taste.

Remove from heat, add kale to a bowl, wipe out skillet.

Add around 1/2 a Tbsp. of butter to the same skillet; heat to Medium.

Place a tortilla shell on the skillet.

Spread half of the kale mixture over the tortilla.

Sprinkle with half the egg and fontina cheese.

Cover top with another tortilla shell.

Heat for 1-2 minutes until lightly browned.

Flip quesadilla over and cook another 1-2 minutes until lightly browned.

Remove from skillet, cut quesadilla into 6 triangles.

Repeat process to make another quesadilla.

Garnish top of quesadilla with chopped tomatoes and serve with a side of your favorite salsa and/or sour cream.

Note: I used a quesadilla maker which required no butter or flipping.