Caramelized Onion, Mushroom and Ricotta Egg Bake

Steps

1. Slice the onion, slice the mushrooms, mince the garlic and chop the kale before you start cooking.
2. Heat half of the olive oil in a large skillet over medium-low heat. Add the onion and a pinch (about a third) of the salt and cook, stirring now and then, until soft and deep golden, 20 to 25 minutes. Move the onion to a bowl.
3. While the onion finishes, preheat the oven to 375°F (190°C) and lightly grease a 9-inch square baking dish with a little of the remaining olive oil.
4. Raise the heat to medium-high, add the rest of the olive oil and the mushrooms, and cook without stirring for 3 minutes, then stir and cook until browned and their liquid is gone, about 5 more minutes.
5. Stir the garlic and thyme into the mushrooms for 30 seconds, then add the kale and cook until just wilted, about 2 minutes. Stir the onion back in and spread the vegetables in the baking dish.
6. In a bowl, whisk the egg, egg white, milk, another third of the salt and the black pepper until smooth. Pour the egg mixture over the vegetables.
7. Drop spoonfuls of the ricotta evenly over the top, sprinkle the ricotta with the last third of the salt, then scatter the Parmesan over everything.
8. Bake for 30 to 35 minutes, until puffed, golden at the edges and set in the center, reaching 160°F (71°C) on an instant-read thermometer.
9. Rest the bake for 5 minutes, then cut into 4 squares and serve each with a slice of the toasted whole-wheat bread.