Preheat the oven to 180˚C/fan 160˚C/gas mark 4. Using a small skillet pan, heat the oil over a medium heat and add the kale, pepper and spring onion. Cook for 2-3 minutes.
Pour in the eggs, sprinkle over the chipotle and transfer to the oven for 5 minutes until the eggs are evenly cooked.
Meanwhile, mix all the salsa ingredients in a small mixing bowl until the vegetables are thoroughly covered.
To serve, remove the frittata from the oven and allow to continue cooking for a few minutes. Top with the salsa and serve.