1 teaspoon chopped fresh thyme leaves plus additional sprigs for garnish (optional)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 cups loosely packed kale
8 large eggs
1/3 cup half and half
1/4 cup crumbled feta cheese
Preheat oven to 425°. In large, oven-safe skillet, cook bacon over medium heat 8 minutes, stirring occasionally. Add squash, onion, thyme, 1/2 teaspoon salt and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add kale; cover skillet and remove from heat.
In medium bowl, whisk eggs, half and half and remaining 1/4 teaspoon salt. Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese.
Bake omelet 5 to 6 minutes or until internal temperature reaches 165°. Garnish with thyme sprigs, if desired.