Ingredients

1/4 c pine nuts

1/4 c extra virgin olive oil

1/2 c minced onion

sea salt

1 1/2 lb mixed mushrooms such as cremini, oyster, stemmed shiitake, sliced into 1/2" pieces

3 med rosmary sprigs

2 bay leaves

1 tsp thyme leaves

3 c lightly packed kale chopped

6 lg eggs

1 c ricotta cheese

1 c shredded fontina cheese

Preparation

  1. Preheat oven to 375

  2. in a 12" cast iron skillet, toast pine nuts over moderate heat, tossing until lightly browned, about 5 min

  3. In the same skillet heat oil until shimmering add onion and a pinch of salt cook over moderate heat, stirring occasionally until onions softened about 5 min Combine with mushrooms, rosemary, bay leaves and thyme, cook over moderately high heat stirring periodically until mushrooms are browned and tender about 10 min. Stir in Kale and cook until wilted about 3 min. Discard rosemary sprigs and bay leaves.Mix in pine nutsand season with salt and pepper.

  4. In a med bowl, beat eggs with ricotta, 1 tsp salt, and 1/4 tsp pepper. Pour egg mixture over mushrooms, sprinkle fontina on top.Bake for 15 min until set.