Kale and Bacon Frittata

Nick's favorite meal of the day is breakfast; especially on the weekend.  This is one of my simplest, yet most flavorful frittatas.  It's an easy way for me to get him to eat Kale, too.  Nick and I are heading out on our yearly road trip across the country (see Blog for more info).  Any suggestions on where to eat or what to see from Yosemite National Park down to Death Valley National Park in California?

 

INGREDIENTS

kaleandbaconfrittata.jpg

1 Tbsp butter
2 medium shallots, chopped
2 cups kale, chopped
4 large eggs
2 Tbsp heavy whipping cream
1/4 teaspoon table salt
¼ tsp pepper
2 slices canadian bacon, chopped
1/4 cup crumbled feta cheese

 

DIRECTIONS

  • Preheat oven to 350 degrees.
  • In an oven-safe pan, heat butter over medium heat; add shallots and Canadian bacon. Cook, stirring frequently, until crisp, about 5 minutes.  Add kale and toss with shallots and bacon until it starts to become bright green and wilt; set the mixture aside on paper towel or plate.
  • Wipe out pan and coat thoroughly with PAM or any non-stick cooking spray, including lip/sides of skillet. 
  • In a large bowl, whisk together eggs, heavy whipping cream, salt & pepper and pour into the non-stick coated pan.   Turn on medium high and let sit until the edges start to cook, then turn off immediately.
  • Top the eggs with the kale, shallots, bacon, and feta cheese, distributing evenly.  Put entire oven-safe pan in the oven and bake for 15 minutes.
  • Be sure to use your oven mitts when you pull it out and serve (I forgot once and it wasn’t fun).
BreakfastMarie KellyMilford Kitcheneggs, frittata, bacon, kale, cheese, feta cheeseComment