Pre-heat 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, peppers and spring onions. Cook for about 2-3 minutes.
Pour in the eggs, sprinkle over the chipotle and transfer to the oven to cook for around 5 minutes, or until the eggs are evenly cooked.
To prepare the salsa, add all the ingredients to a small mixing bowl, and mix until all the vegetables are thoroughly covered.
To serve, remove the frittata from the oven, allow to cook for a few minutes then top with the salsa and serve straight to the table.