Over in my blog posts, I’ve shared the basic formula for creating your own frittata. Here is a winning combo, sure to please all omnivores because it has BACON! Even those who aren’t huge fans of kale will like this recipe, because, BACON. There really isn’t much to say about it except I made it once, and I liked it…so I made it again! HA! Enjoy!
Bacon and Kale Frittata
- 4 cups of kale, de-ribbed and chopped
- 1 TBSP of olive oil
- 4 slices of bacon
- 1 cup of mozzarella, shredded
- 6 eggs
- 1 cup of milk
- 1 tsp dry ground mustard
Preheat oven to 350 degrees. Heat olive oil in a pan over medium heat. Saute kale until bright green and softened, about 5 minutes. Cook bacon until crispy, drain, and crumble (I like to cook mine in the oven!). Lightly grease a 9 inch pie dish. Layer kale, bacon, and mozzarella in a pie dish. Beat eggs, milk, and dry mustard, and pour into pie dish. Bake for 30-40 minutes until set.