Kale Frittata with Bacon

frittata_ingredients

Most of the eggs from my chickens have been diverted for other purposes lately, and I’ve been missing them. But now that the eggs are in the incubator, I’m back to eating the ones I collect from the coop every day. And when a few days’ worth stack up, this is what I like to do with them.

You can make this with whatever you have on hand, really — and it’s even better after it sits in the fridge for a couple hours. So make a big batch for breakfast, and save the leftovers for grazing later in the day.

Kale Frittata with Cheddar and Bacon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4 for breakfast, 8 as a snack

Kale Frittata with Cheddar and Bacon

This frittata is a great way to use up extra eggs, and it's even more delicious the day after you make it.

Ingredients

  • 8 eggs
  • 2 tbsp milk
  • 2 slices bacon
  • 1/2 cup sharp cheddar, shredded
  • 1 1/2 cups kale, center ribs removed and finely chopped
  • 1 tbsp finely chopped parsley
  • 3/4 cup diced onion
  • 1/2 tsp salt
  • Equipment:
  • 10-inch cast iron skillet

Instructions

  1. Chop bacon and cook in over medium-high heat until crisp. Remove with slotted spoon and drain on paper towels, leaving rendered fat in the skillet.
  2. Reduce heat to low, add onion to skillet and cook until translucent but not browned.
  3. Meanwhile, beat eggs with milk and then beat in parsley, salt, and cheese.
  4. When onions are translucent, add kale to the skillet and stir until wilted.
  5. Add cooked bacon back into the skillet and stir.
  6. Pour egg mixture into skillet. Cover and cook for about 5 minutes, or until the top of the eggs are set.
  7. Run a spatula gently under the edges, working your way to the center until the entire frittata is separated from the pan.
  8. Invert onto a large plate, then gently slide the frittata back into the skillet to cook the other side (or, you can put the cast-iron skillet under the broiler for a few minutes until the top is browned.)
  9. Gently flip the frittata onto a plate and cut into 8 slices. Serve at room temperature or chilled.
http://www.homegrowngourmet.org/kale-frittata-with-bacon/

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