10 large eggs
1 ½ cups fresh ricotta
½ cup grated Parmigiano-Reggiano
¼ cup fresh flat-leaf parsley, chopped
4 cloves garlic, chopped
Salt and pepper
4 tbsp. olive oil
1 bunch lacinato or Tuscan kale, center stalks removed and leaves thinly sliced
½ lemon, juiced (about 2 tbsp.)
About 1/8 tsp. freshly grated nutmeg
About 12 oz. (1 1/2 to 2 cups) shredded mozzarella
Position a rack in the center of the oven; preheat to 425°. In a large bowl, whisk up the eggs, ricotta, Parm, parsley, and half of the garlic; season with salt and pepper. Coat a 10-inch nonstick ovenproof skillet with 2 tbsp. oil, two turns of the pan. Add the egg mixture. Bake the frittata until set, about 20 minutes.
In a large skillet, heat the remaining 2 tbsp. oil, two turns of the pan, over medium. Add the kale. Cook until wilted, about 2 minutes. Mix in the lemon juice, nutmeg, and the remaining garlic; season.
Turn on the broiler. Top the frittata with the kale and mozzarella. Broil until browned and bubbly, about 3 minutes.