Kale and bacon frittata
3 - 5
PersonalPoints™ per serving
Frittatas are not just for breakfast! This hearty egg dish can be made for lunch and dinner too. Chopping the bacon before it goes in the pan helps shorten the cook time. Plus, a little bit of time under the grill will produce a lovely browned top that is worth the extra step.
45 g, (buy 50g), fat trimmed, chopped
2 individual, thinly sliced
6 cup(s), (180g) chopped
¼ cup(s), (60g), crumbled
- Heat a large ovenproof non-stick frying pan over medium-high heat. Cook bacon, stirring, for about 5 minutes or until crisp. Drain bacon on paper towel and set aside.
- Reduce heat to medium-low. Add shallots and cook, stirring, for about 2 minutes or until softened. Add kale gradually, tossing with tongs and adding more as it wilts. Cook for 3-5 minutes or until tender (If pan seems dry while kale is cooking, add a splash of water).
- Whisk eggs, egg whites, bacon and feta in a large bowl. Season with salt. Pour over kale mixture in pan. Stir to evenly distribute ingredients. Cook over medium-low heat for about 3-5 minutes, or until almost set.
- Meanwhile, preheat a grill to high. Place pan under hot grill. Grill for 1-2 minutes or until frittata is set and top is brown. Take care removing hot pan from grill, use oven mitts, as handle may be hot.
If you prefer, swap in silverbeet leaves for kale or add 1 tablespoon fresh thyme leaves for extra flavour.