Kale and bacon frittata
Frittatas are not just for breakfast. This hearty egg dish, filled with savory bacon and cheese and fresh kale and shallot, can be made for lunch and dinner, too. Chopping the bacon before it goes in the pan helps shorten the cook time. And a little bit of time under the broiler will produce a lovely browned top that is most certainly worth that extra step. Swap in crumbled goat cheese for the feta and spinach for the kale, and garnish with chopped dill and scallion, if desired. Pair this version with roasted potatoes and mixed greens for a super supper.
Uncooked turkey bacon
2 slice(s), chopped
2 medium, chopped
6 cup(s), chopped
4 large egg(s)
Crumbled feta cheese
- Preheat broiler.
- 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