INGREDIENTS

• 12 ounces applewood smoked bacon , cut into 3/4-inch pieces
• 1 cup sliced shallots
• 12 cups packed assorted coarsely chopped greens (such as kale, chard, and mustard greens, we used kale)
• 12 large eggs
• 1/2 teaspoon kosher salt
• fresh ground black pepper , to taste
• 2 pinches crushed red pepper flakes
• 1 cup freshly grated parmesan cheese , divided
• 12 ounces fresh whole milk ricotta cheese (about 1 3/4 cups)

Steps

1. Preheat oven to 350°F.
2. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp.
3. Using slotted spoon, transfer bacon to paper towels to drain.
4. Pour bacon drippings into bowl; reserve.
5. Return 2 tablespoons drippings to skillet.
6. Add shallots and sauté over medium heat until golden, about 4 minutes.
7. Add half of greens and toss until beginning to wilt, about 1 minute.
8. Add remaining greens, & a pinch of crushed red pepper, and sauté until wilted, tender, and dry, about 15 minutes.
9. Transfer greens to plate; cool.
10. Rinse and dry skillet.
11. Beat eggs, salt, & a pinch of crushed red pepper, to blend in large bowl.
12. Whisk in 3/4 cup Parmesan, then greens and half of bacon.
13. Stir in ricotta, leaving some clumps.
14. Heat 1 tablespoon reserved drippings in skillet over medium heat.
15. Pour in egg mixture; spread greens evenly.
16. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs.
17. Cook over medium heat until frittata is just set at edges, about 10 minutes.
18. Transfer to oven and bake until just set, about 20 minutes.
19. Cut around frittata to loosen; slide out onto platter.
20. Let cool 30 minutes.
21. Slice into wedges and serve with fresh fruit slices and a hot crispy bread with melted garlic butter with parsely.