Preheat broiler on high, and place an oven rack on the top position (as close to the broiler as possible).

Add bacon to a 10" non-stick skillet over medium heat. Cook until the fat is rendered and the bacon is crisp but not brown/black (8 - 10 minutes). Using a slotted spoon, transfer bacon to a paper-towel lined plate. Keep the bacon fat in the pan.

Add shallot to the skillet with a pinch of crush red pepper flake (the size of the pinch will depend on how spicy you like your food), stirring to coat in the bacon fat (I'd recommend using a silicon spatula). Cook until the shallot is soft (3 - 4 minutes). Add the thinly sliced kale leaves, tossing in the fat and shallots. Cook until the kale is soft but not mushy (about 5 minutes). Season with a small pinch of salt.

While the kale is cooking, crack 6 eggs in a medium bowl. Add flat leaf parsley, smoked gouda, a pinch of salt (to taste) and several turns of black pepper. Using a fork, lightly whisk to combine.

Once the kale is done cooking, check the fat level in the pan. If it seems dry, add a little olive oil. Reduce heat to medium-low, then add the cooked bacon and egg-cheese mixture to the skillet, stirring to combine. Continue to scramble the eggs for 1 minute, then let cook undisturbed for 2 minutes. Take the skillet off the heat, then run a spatula around the edge of the frittata (it should be firm). Drizzle a little olive oil around the edge to keep it from sticking. Place the skillet underneath the broiler and cook until the top of the frittata is golden brown (2 - 5 minutes). Timing can vary based on your broiler, so watch this step closely.

Serve straight out of the skillet or transfer to a cutting board. Finish with a sprinkling of chopped parsley.