Deep Fried Honey

Instructions
Preheat the oven to 425°F. Get a medium sheet pan ready by spraying it with nonstick spray or lining it with a silicone mat. Add your mushrooms, tomatoes, garlic, and shallots to the pan, then sprinkle on a pinch of salt and drizzle with about a teaspoon of olive oil. Give it a good toss to coat everything evenly. Roast these veggies on the bottom rack of the oven for about 30 minutes until the tomatoes shrivel and the mushrooms soften.
Meanwhile, heat a skillet over medium heat and melt the butter. Add in the baby kale and sprinkle with some kosher salt. Cook until the kale wilts completely.
While the kale is cooking down, beat together the eggs, heavy cream, herbes de Provence, and 1/2 tsp of kosher salt in a medium-sized mixing bowl. Set it aside.
While that’s going, beat the eggs, heavy cream, herbes de Provence, and 1/2 teaspoon of kosher salt in a medium mixing bowl. Set aside for later.
Once the veggies are done, toss them into the skillet with the wilted kale and stir everything until well combined. Spread it all out evenly in the pan, then pour the egg mixture on top. You can give the pan a tilt or use a spatula to make sure the eggs coat everything.
Sprinkle the grated romano over the top, then arrange the mozzarella slices on top, making sure each serving gets a piece. Gently press the cheese down so it nestles in. Add a crack of black pepper over everything.
Pop the skillet into the oven and bake for about 15 minutes, until the frittata is set. Let it cool on the counter for 30 minutes before slicing and serving. Enjoy!