Recipe by Executive Chef Scott Miller | Food Styling and photo by Marshka Kiera, courtesy of Market Hall Foods

An ideal Mother’s Day brunch or simple supper, this frittata is a comforting dish that is easy to adapt with ingredients you have on hand. For a spring seasonal twist, substitute the onion for spring onion or the garlic for green garlic. If you’d like a delicious vegetarian version instead, skip the bacon and add blanched and peeled fava beans.

Serves 6–8

Prep time: 30 minutes, plus 5 minutes resting time
Cook time: 1 hour
Total time: 1 hour, 30 minutes

1 bunch kale, chopped (about 3 cups)
9 tablespoons extra virgin olive oil
5 strips thick-cut bacon, sliced into 1/4-inch piece
1 medium onion, thinly sliced
2 cloves garlic, minced
3 cups cremini mushrooms, sliced
10 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup grated whole-milk mozzarella cheese
1/2 cup grated provolone cheese
1/2 cup grated white cheddar cheese
1/2 cup grated Parmigiano-Reggiano cheese
2 teaspoons kosher salt
1/2 teaspoon Marash Chili flakes
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350°.

Combine the chopped kale and two tablespoons of extra virgin olive oil in a large bowl and thoroughly massage the kale so it is coated in the oil and the greens start to break down, about 2 minutes. Set aside.

Heat a large 10-inch non-stick skillet over medium heat. Add the bacon and cook, stirring occasionally, until cooked through and just starting to turn golden brown, but not crispy, about 5-6 minutes.

Remove the bacon with a slotted spoon and discard the bacon fat (or save it for later use). Wipe out the pan and return it to medium heat. Add 4 tablespoons of oil and the sliced onions. Sauté the onions until they just start to soften, about 2–3 minutes. Add the mushrooms, increasing the heat to medium high, and cook, stirring occasionally, until the mushrooms are cooked through and just starting to caramelize, about 4–5 minutes. Add the garlic and continue to cook for another 30 seconds. Transfer the cooked onion and mushroom mixture to a medium bowl and allow to cool to room temperature. Wipe out the skillet once more and set aside.

To assemble the frittata, combine the cooled onion and mushroom mixture with the bacon and kale and stir together. Add the beaten eggs, milk, cheeses, salt, Marash chile and pepper to the vegetable and bacon mixture and mix well.

Add the remaining three tablespoons of extra virgin olive oil to the non-stick skillet or other 10-inch oven-proof skillet and then slowly add the frittata mixture. Bake the frittata until cooked through, puffed and lightly golden on top, about 20–25 minutes. Let rest for 5 minutes before serving.