"White Pizza Frittata with Kale" – Rachael Ray

Ingredients

• 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