Mains, Fixins' & Sweets

Kale Bacon Fritatta

Kale and bacon fritatta header.jpg

I’m always looking for new weekend breakfast ideas. Saturday and Sunday morning I make a full breakfast. I needed to switch it up, I was sick of pancakes, bacon, waffles and crepes. The I got a beautiful CSA box. The thoughts of a breakfast full of veggies was dancing through my head. In comes the fritatta. A perfect mix of decadent and healthy.

Fritatta Ingredients
For your breakfast you will need: bacon, eggs, kale, an onion, potatoes and not pictures cheddar cheese

 

Fritatta PotatoesCut up your potatoes in chunks and cook them in a pot of water for about 10 minutes or until fork tender. Drain and set aside.

 

Fritatta OncionDice your onion.

 

Fritatta BaconIn a large oven skillet with flared sides cook bacon over medium-high heat until starting to crisp. Remove from pan and set on paper towel to drain.

 

Kale bacon fritatta no eggs
Add kale and onion; cook about 5 minutes or until onion is tender. Stir in the cooked potatoes and bacon.

 

Bacon kale fritatta ready for oven
In a medium bowl whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle shredded cheese over top.

 

Fritatta done in pan
Place skillet in the oven to 400 degrees F and bake about 5 minutes or until top is set and no longer wet. Let stand for 5 minutes.

 

Bacon Kale Fritatta side
Slide frittata out onto a serving platter. Cut into six wedges.

 

Kale bacon fritatta done

Sit down with your cup of coffee and enjoy!

 

Kale Bacon Fritatta

Ingredients

12 ounces potatoes, quartered and peeled
6 slices bacon, coarsely chopped
2 cups chopped fresh kale
1/2 cup coarsely chopped onion (1 medium)
1 cup shredded cheddar cheese
8 eggs, lightly beaten

Directions

In a covered saucepan cook potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain and set aside.
Meanwhile, preheat oven. In a large broiler proof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Remove bacon from pan, set on paper towel to drain. Add kale and onion; cook about 5 minutes or until onion is tender. Stir in the cooked potatoes and bacon.

In a medium bowl whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle shredded cheese over top.

Place skillet in the oven to 400 degrees F and bake about 5 minutes or until top is set and no longer wet. Let stand for 5 minutes. Slide frittata out onto a serving platter. Cut into six wedges.

 

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