In a medium bowl, whisk together eggs, parmesan cheese, provolone cheese, thyme, oregano, salt, and pepper until fluffy. Set aside.

Heat olive oil in a cast iron skillet over medium heat.

Add garlic and onions to the skillet and sauté until golden brown and slightly caramelized.

Add chopped leeks (white part) and cook until soft and tender, about 5 minutes.

Add leek greens and kale (or spinach) to the skillet.

Sprinkle with salt and cook until the leaves have wilted and most of the moisture has evaporated.

Pour the egg and cheese mixture into the skillet, swirling to spread evenly.

Cook the frittata for 7 minutes, or until the edges are set.

Add ricotta cheese on top of the frittata.

Cover the skillet with a lid and cook until the eggs are puffed up and cooked through.

Turn off the heat and serve the frittata.