Preheat oven to 400F and gather your ingredients.

In a large bowl beat eggs, mayonnaise, and heavy whipping cream until combined. Add Parmesan cheese and whisk gently. Set aside.

Heat a non-stick, oven-proof skillet over medium-low heat and fry the bacon until crisp. Place bacon on paper towel to cool, reserving one strip for garnish.

Using the same skillet, lightly fry kale over medium-low heat until the leaves begin to soften.

Crumble the bacon and add all but reserved piece back into the skillet, using a spatula or fork to distribute evenly.

Stir the egg mixture in case any cheese has settled at the bottom. Season with salt and pepper. Carefully pour the egg mixture into the skillet and increase heat to medium.

Before the eggs begin to set, add 3/4 of the tomato halves and continue to cook for about one minute. Once the frittata begins to set at the edges, place the skillet in a hot oven for 5-10 minutes or until cooked. Top with reserved chopped bacon and tomato, then sprinkle with parsley to finish.