In a large cast iron (or other oven-proof) skillet, cook the sausage over medium heat and crumble with a wooden spoon as it cooks.
Once the sausage is browned, remove to a plate but leave drippings in the pan and return it to heat.
Add the minced shallot and cook for 2 minutes until it starts to turn translucent. Add the garlic, stir, and cook for a few more seconds.
Add in the chopped kale and season with salt and pepper. Sauté for 2-3 minutes or until the kale has started to wilt.
As the kale cooks, whisk together the eggs, milk, basil, Italian seasoning, a pinch of salt and pepper, and about half of the pecorino cheese in a large bowl.
If the pan looks pretty dry, add the 2 tsp of olive oil to grease it a bit before adding the eggs.
Pour the egg mixture into the cast iron pan and mix everything together. Gently stir to scramble the eggs for about 1 minute, then add dollops of the ricotta and sprinkle the rest of the pecorino on top.
Cook undisturbed for another 3-5 minutes on medium-low heat until the eggs just start to set.
Bake for an additional 15-20 minutes or until the center is set and the edges start to brown.