Frittatas are not just for breakfast. Pair this bacon-and-cheese version with roasted potatoes and mixed greens for a super supper.
- 1 tsp olive oil
- 2 slice(s) uncooked turkey bacon, chopped
- 2 medium uncooked shallot(s), chopped
- 6 cup(s) uncooked kale, chopped
- 4 large egg(s)
- 4 large egg white(s)
- 1/4 tsp table salt
- 1/4 cup(s) crumbled feta cheese
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.
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.)
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.
Transfer skillet to oven; broil until browned, 30 seconds to 1 minute.
Serving size: ¼ of frittata
- Garnish with chopped dill and scallion, if desired.