1Preheat oven to 375. Wash and dry kale and remove stems. Tear kale into 2 inch bits and spread out on a large baking sheet. In a small bowl, whisk together a tablespoon of olive oil with 1 teaspoon harissa paste and smoked paprika. Pour this mixture onto the kale and use your hands to toss and coat kale evenly. Spread out the kale on the baking sheet and roast in oven until just starting to crisp, but not blacken (check after 5 minutes or so). Let cool.
2The easiest way to whisk all these eggs is to toss them in a blender along with the remaining 1/2 teaspoon harissa paste, 1/2 teaspoon salt, black and aleppo pepper. Bend just for a few seconds on medium speed until lightly fluffy.
3In a 10-inch non-stick & oven-safe sautee pan, heat 1 tablespoon of olive oil over medium heat. Add whisked eggs and scramble gently for a few minutes. The mixture should still be very wet. At this stage, remove from heat and fold in the crisped kale, and top with the crumbled feta (or any additional optional ingredients). Return the pan to the stovetop, and let sit untouched for 2-3 minutes over low heat to allow the frittata to begin to set. Run a spatula around the edge, to loosen the frittata from the pan. Then using a spoon, drizzle a bit of olive oil just around the edge of the pan. Remove from stove top and place into the preheated oven. Bake for another 15 minutes or so until eggs are firmly set and the edges of the frittata start to bubble and brown.
4Let cool slightly before cutting to serve. With your favorite hot sauce if you like. Or a sprinkling of aleppo pepper. Enjoy!