Kale and Bacon Frittata
2
Points®
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
Shallot
2 medium, finely chopped
Kale
6 cup(s)
Egg
4 large egg(s)
Egg whites
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)
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