Photo of Kale and bacon frittata by WW

Kale and bacon frittata

2 - 5
PersonalPoints™ per serving
Total Time
34 min
12 min
22 min
Frittatas are not just for breakfast. Pair this bacon-and-cheese version with roasted potatoes and mixed greens for a super supper.


Olive oil

1 tsp(s)

Uncooked turkey bacon

2 slice(s), chopped

Uncooked shallot(s)

2 medium, chopped

Uncooked kale

6 cup(s), chopped

Raw egg(s)

4 large

Egg white(s)

4 egg white(s), large

Crumbled feta cheese

¼ cup(s)

Table salt

¼ tsp(s)


  1. Preheat broiler.
  2. In an oven-safe skillet, heat oil over medium heat; add bacon. Cook, stirring frequently, until crisp, about 5-7 minutes; drain bacon on paper towels and set aside.
  3. Reduce heat to medium-low; add shallots. Cook, stirring frequently, until softened, about 2-3 minutes; add a few handfuls of kale, tossing with tongs and adding more as it cooks down, until kale is tender, 3-5 minutes. (If skillet seems dry while kale is cooking, add a splash of water.)
  4. In a large bowl, whisk together eggs, egg whites, bacon, cheese and salt; pour over kale mixture. Stir to evenly distribute ingredients; cook undisturbed until set, about 3-5 minutes.
  5. Transfer skillet to oven; broil until browned, 30 seconds to 1 minute.
  6. Serving size: ¼ of frittata


Garnish with chopped dill and scallion, if desired.