Serves 6

Preheat oven to 300°.

Ingredients

• 3 Italian kale leaves

• 2 tablespoons olive oil

• 1 medium shallot, finely chopped

• ½ medium clove garlic, finely sliced

• 1 bunch Swiss chard leaves, ribs removed, washed, liquid squeezed out, and chopped

• 10 large eggs

• ½ cup cream

• ½ teaspoon dried oregano or 1 teaspoon fresh oregano, minced

• ½ teaspoon fresh Italian parsley, minced

• 2 sprigs fresh tarragon, or any other delicate fresh herb, finely chopped

• ¼ teaspoon dried sage or 1 to 2 fresh sage leaves, finely chopped

• Pinch red chile flakes

• ¼ cup freshly grated parmesan cheese (optional)

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ cup ricotta cheese

Method

• Grease an 8-inch round or square baking pan with nonstick spray or butter.

• Add parchment cut to size on the bottom of pan to help frittata release easily.

• Place kale leaves in a hot skillet until toasted, a couple of minutes. Set aside. In the same skillet, reduce heat to medium-low and add oil and shallots. Then add the garlic and continue cooking until shallots and garlic are translucent.

• Add the chard, cooking until soft. Set aside. When cooled, use a towel to squeeze out liquid from the mixture. You should have 1 cup of chard, shallots, and garlic combined.

• In a bowl, whisk eggs, cream, herbs, chili flakes, parmesan, salt, and pepper.

• Spread vegetables evenly in greased pan. Then add egg mixture.

• Add ricotta cheese in dollops to the top of the mixture. Place kale leaves on top. Bake for 1 hour. Check for doneness by sticking a toothpick into the middle of the frittata. When done, it will come out clean. If not, bake up to 20 minutes more.

• Let cool. Use a small spatula or butter knife to release the sides, turn frittata out onto a plate, and then turn over again onto a serving plate, kale-leaf side up.