Heat oven to 400°F.

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

Heat the non-stick 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.

Hand crumble the cool bacon back into the skillet and use a spatula or fork to distribute the greens and meat evenly.

Stir the egg mixture in case any cheese has settled to the bottom. 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 completely cooked. Top with remaining bacon and tomato, then sprinkle with parsley.