Kale and Bacon Frittata

4
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Leftover frittata makes a delicious lunch. Have it with a mixed green salad with a splash vinaigrette.

Ingredients

Olive oil

1 tsp

Uncooked turkey bacon

2 slice(s), chopped

Uncooked shallot(s)

2 medium, finely chopped

Uncooked kale

6 cup(s)

Egg(s)

4 large egg(s)

Egg white(s)

4 large

Crumbled feta cheese

¼ cup(s)

Table salt

¼ tsp

Instructions

  1. Preheat broiler.
  2. Heat oil in large ovenproof nonstick skillet over medium heat. Add bacon and cook, stirring frequently, until crisp, about 5 minutes. Transfer to paper towel– lined plate.
  3. Add shallots to skillet and cook, stirring frequently, until softened, about 3 minutes. Add kale, in batches, and cook, stirring often, until tender, about 5 minutes. (Add a few tablespoons water if needed.)
  4. Whisk together eggs, egg whites, bacon, cheese, and salt in medium bowl. Pour evenly over kale mixture. Cook, lifting edges frequently with spatula to let any uncooked egg flow underneath, until eggs are almost set, about 4 minutes.
  5. Place skillet under broiler 5 inches from heat and cook until eggs are set and top is lightly browned, 2–3 minutes. Cut into 4 wedges.
  6. Per serving (1 wedge)