-Preheat the oven to 375 degrees. Prepare a 9 by 13-inch baking dish or cast iron pan by coating with oil. In a medium sauté pan, heat 1 tablespoon of oil over medium-high heat. Add mushrooms and sauté 5-7 minutes, until soft and slightly colored. Add 1 tablespoon shallots, 1 garlic clove, 1 sprig of thyme, and salt to taste. Cook about 1-2 minutes, until fragrant. Pour mushroom mix into a bowl and set aside to cool.

-Wipe the pan and heat the remaining tablespoon of oil over medium-high heat. Add swiss chard and sauté about 1-2 minutes, until wilted. Add the remaining tablespoon of shallots, 1 garlic clove, 1 sprig of thy me and salt to taste. Cook until fragrant, about 1-2 minutes. Pour swiss chard mix onto a parchment-lined baking sheet and allow to cool.

-Whisk the eggs and 2 teaspoons of salt in a bowl. Pour whisked eggs into the prepared baking dish. Scatter the cooked swiss chard and mushrooms over the egg mixture. Bake frittata in the preheated oven for 20-25 minutes, until puffed and cooked through the center. Let cool or come to room temperature to serve.

-Preheat the oven to 425 degrees. Heat a large sauté pan over medium heat. Add ½ cup of olive oil and the onions. Season with 1½ teaspoons of salt and thyme (be careful not to crowd the onions because you want the onions to sweat rather than fry) and turn down the heat to medium-low. Stir the onions occasionally for about 35-40 minutes, until they are a dark, golden brown. Once the onions are done, add the bell peppers and cook for another 5 minutes until the peppers are soft.

-Add sweet potatoes to a large mixing bowl and toss with remaining ¼ cup olive oil, smoked paprika, 1½ teaspoons of salt, and a generous pinch of black pepper. Arrange the sweet potatoes on a sheet tray and transfer to the oven to roast for about 35 minutes, until tender and just beginning to color. Toss every 15 minutes.

-Add the potatoes to the onions and peppers and roast, about 8 minutes. Add the apple cider vinegar and kale, stir to combine, and remove from heat. Serve warm or at room temperature.

To prepare the french toast

-Oil a cast iron pan or a 9- by 13-inch baking dish and fill with dried, cubed bread. Whisk together the eggs, coconut cream, almond milk, coconut sugar, orange zest, vanilla, nutmeg, and salt. Pour the mixture over the bread and toss to coat evenly. Cover with foil and refrigerate overnight.

To bake and serve the french toast

-Preheat oven to 350 degrees. Remove the dish from the fridge. Bake for 30 minutes. Uncover and bake for another 15 minutes, until the French toast puffs up and starts to brown. Once ready, remove from the oven and let cool slightly. To serve, drizzle with warm maple syrup and sprinkle with pomegranate seeds and blackberries.