Ingredients:
1/4 cup pine nuts
1/4 cup olive oil
1/2 cup minced onion
sea salt
1 1/2 lb. mixed mushroom, such as cremini, oyster and stemmed shiitake, sliced into 1/2-inch pieces
3 medium rosemary sprigs
2 bay leaves
1 tsp. thyme leaves
3 cups lightly packed kale, chopped
fresh ground pepper
6 large eggs
1 cup fresh ricotta cheese
1 cup shredded fontina cheese
Directions:
1. Preheat oven to 375 F.
2. In a 12-inch cast iron skillet, toast pine nuts over medium heat, tossing; until lightly browned (about 5 minutes). Transfer nuts to a plate.
3. Ion the same skillet, heat oil until shimmering. Add onion and pinch of salt; cook over medium heat, stirring occasionally; until onion is softened (about 5 minutes).
4. Add mushrooms, rosemary, bay leaves and thyme; cook over medium-high heat, stirring occasionally until mushrooms are browned and tender (about 10 minutes).
5. Stir in kale and cook until wilted (about 3 minutes). Discard rosemary sprigs and bay leaves.
6. Add pine nuts and season with salt and pepper.
7. In a medium bowl, beat eggs with ricotta, 1 tsp. salt and 1/4 tsp. pepper. Pour egg mixture over mushrooms; sprinkle fontina on top.
8. Bake for 15 minutes until set. Serve from skillet.