Savory Bacon Kale Frittata

I’m still reeling from the shock of not having won the lottery, and, $500 million poorer than anticipated, headed back into the kitchen where I am destined to spend every evening (at least until I win the next one).

I love breakfast, lunch and dinner and everything in between, but there’s something I especially love about a leisurely breakfast, especially if it’s not too much work and but looks and tastes delicious. Maybe because it’s so rare to be able to have a lovely meal, enjoy the daylight and tell yourself that you have the rest of the day to burn the calories off. Speaking of, my calves are still growing from the new workout schedule. The other day, when I zipped up my boots, I could actually feel my pulse in my calves. Please tell me there is a point at which this will stop.

I’ve mentioned before that I belong to a CSA so I’m always trying to come up with creative ways to use the produce. I like kale chips, but kale chips all the time is something altogether different.

So one spring Saturday, I took out some very pretty eggs. Tanned, with some adorable little freckles. Is it disturbing to humanize your food is before you devour it?

I think these eggs look lovely and peaceful. Like they just came back from a restful spring break in Jamaica, but away from all the crazy college kids doing keg stands.

Spring break is over, friends. Time to get out of your shells and get to work! (I know, this post is getting a little weird.) Put the eggs in a bowl and beat them (and now it is disturbing to say that, now that I’ve humanized them). I actually ended up using 8 eggs, and added in a half cup of milk, but I thought this was pretty so I took the picture after 5. Beat in 1/4 tsp salt and some ground pepper.

Now slice up some bacon and fry it up — I like to do this in a cast iron pan. It weighs as much as an elephant baby but cooks really nice and evenly, and looks pretty and rustic too. Not that there’s anything about me or my life that’s rustic.

I’ve been using nitrite-free bacon lately, which is healthier but doesn’t last as long — so I’m quite liberal with using bacon when I’ve got a package open. If you had some left over you could try making a bacon nativity scene.

When the fat starts to render, add in some chopped up onions.

Once the onions begin to caramelize, grab a bowl of grape tomatoes and a handful of hand-torn kale leaves, and add them into the pan.

Cook for about 30 seconds, stirring a bit, and then pour the egg mixture into the pan, over the other ingredients. Sprinkle a handful of shredded cheese (I used mozzarella). Stick into a 400 degree oven for about 10 minutes, til the edges begin to brown and pull away slightly from the pan. Enjoy!

SAVORY BACON KALE FRITTATA

Ingredients

  • 8 eggs
  • 1 cup grape tomatoes
  • 1/2 onion, chopped
  • 3 slices bacon, chopped into 1/2 inch pieces
  • handful of kale (about 1/4 cup), torn into bite-sized pieces
  • 1/4 cup milk
  • 1/4 tsp salt
  • pepper
  • 1/4 cup shredded mozzarella cheese

Preparation

Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside.

Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top.  Cook for 30 seconds on the stove.

Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste.

Serves 4-6.

Tell me if you’re gonna try this!

47 Comments

  • April 7, 2012 - 9:48 AM | Permalink

    awesome! I also love breakfast and everything edible that comes after (or before), and I love eggs and cherry tomatoes and kale in particular, and I don’t care how overexposed bacon’s been of late, I love it, too! And btw, if you’re not going to show off on Facebook, where else???

    But do tell: how did you get on that foodgawker? Do they just pick your blog up, or do you submit, or…?
    And, how do you get those photos places so nicely in between?

    • April 8, 2012 - 5:40 PM | Permalink

      Thanks for stopping by, Dragana! And to get featured on foodgawker, you make a submission on their website for consideration. Fun! Not sure what you mean on the second question — I don’t do anything special with the photos — just upload them :).

  • April 26, 2012 - 9:53 PM | Permalink

    this looks so yummy!

    • April 26, 2012 - 10:00 PM | Permalink

      Thanks Shaleah! It is! :) Thanks for stopping by.

  • Dianne
    April 28, 2012 - 12:46 PM | Permalink

    I am definitely making this!

    • April 28, 2012 - 2:29 PM | Permalink

      So glad, Dianne! The one piece of additional advice I’d give is that to make it prettiest, pour the egg mixture so that it just hits the tomatoes about 3/4 of the way up, so that they peek out nicely. Thanks for stopping by and hope you enjoy the recipe!

  • Patricia
    May 1, 2012 - 12:08 PM | Permalink

    I made it! I had the wrong number of eggs, wrong vegetables, wrong cheese, and 2 loaves of banana bread competing for oven time and temperature, but it still turned out yummy. Kelsie even liked which these days, says a lot! Thanks for sharing! =)

    • May 1, 2012 - 3:30 PM | Permalink

      So glad you enjoyed it! Autocorrect won’t let me type your name, so I have to call you Patrician.

  • Heather
    November 19, 2012 - 6:03 PM | Permalink

    This was delicious! We have an overabundance of kale in our garden right now, and I believe this recipe will help us use it right up! I left out the tomatoes for one of my pickier children, and added a little extra kale (I have A LOT of kale!) It turned out just great. We actually had it for dinner with salad on the side and hot biscuits. My husband and kids loved it and requested it again. That’s always an accomplishment! Thanks so much for sharing. :)

    • November 19, 2012 - 10:35 PM | Permalink

      Thanks, Heather — so glad you enjoyed it and thanks for sharing the extra kale idea! I love frittatas for dinner too!

  • Cat
    October 18, 2013 - 8:03 AM | Permalink

    I’m totally trying this during the weekend! looks fabulous!

    • October 21, 2013 - 8:15 PM | Permalink

      Thanks for stopping by, Cat! I love this but would love to hear what you think! :)

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  • Joe
    November 4, 2013 - 10:51 AM | Permalink

    I cannot eat bacon! (Bummer) so I substitue – not so lean pastrami. It has a very good flavor and some of the smokey taste. Recipe worked nicely with it.

    • November 4, 2013 - 3:12 PM | Permalink

      Thanks for the suggestion, Joe! I love pastrami too so will have to give it a try…thanks so much for stopping by!

  • Ali
    November 21, 2013 - 8:28 PM | Permalink

    Funny stuff love the writing good article.

  • Izzy
    November 30, 2013 - 5:01 PM | Permalink

    Hey I am making this with a slight variation, no kale i’m using spinach and adding jalepenos and feta cheese as well looks delish! I love breakfast for dinner!

    • December 1, 2013 - 10:33 PM | Permalink

      That sounds sooooo good, Izzy…I love anything spicy so I’m going to try jalepenos too! Thanks so much for stopping by.

  • Tonya
    December 3, 2013 - 6:41 AM | Permalink

    Hello Sandi – I was searching for a low carb recipe after all of the Thanksgiving carb loading this week and ran across this recipe. It sounded delicious and I wanted to try it. I had spinach, smoked Gouda and Campari tomatoes in the house,so, what the hey? I made it with these substitutions. I took a couple of pictures so I could compare it to yours visually, and so I wouldn’t forget later! It was amazing. I was worried about the earthiness of the spinach but the Gouda and tomatoes paired so well with it. I will definitely make this again and I will try your version. The combination possibilities are endless. I have chickens and this is a wonderful recipe to use those in! I cannot believe I did not find it sooner. Thank you for sharing!

    Tonya

    • December 4, 2013 - 7:23 AM | Permalink

      Wow, spinach, Gouda and Campari tomatoes (one of my favorites) sounds fantastic!!! What a great idea — thanks so much for sharing. And yes, I find the frittata is a great whatever’s-in-the-fridge type of dish — it’s a wonderful way to clean out the fridge. You have chickens?!?! I’m soooo jealous. Thanks so much for stopping by!

  • ana
    December 27, 2013 - 9:18 PM | Permalink

    Can I substitute the kale with spinach? It’s not that I don’t like kale, I just have a bunch of spinach laying around. It’s a wonderful recipe btw, thank you so much for sharing!

    • December 27, 2013 - 9:40 PM | Permalink

      Definitely, Ana! I often sub with whatever greens I have lying around…they all pretty much work, though ones with thicker leaves like Swiss chard or kale keep their color better in the baking. Thanks so much for visiting!

  • ana
    January 3, 2014 - 1:13 PM | Permalink

    Sandi I have been making this frittata 3 times for the past week, and my boyfriend absolutely loves it! I sub the kale for spinach as I said, and it works wonderfully well. I used thick cut bacon, which made the frittata really quite decadent. We are always filled for an entire day, even though I already reduced the recipe by half to serve 2. He kept praising how healthy and awesome it is. Thank you so much for this beautiful recipe! So happy I tried it!

    • January 3, 2014 - 4:14 PM | Permalink

      Wow, thanks so much for sharing, Ana — I love hearing about people’s experiences with these recipes! So glad you and your boyfriend enjoyed it. I’ll try thick bacon next time — can never go wrong with bacon!!!

  • Tammy
    January 14, 2014 - 7:12 PM | Permalink

    Thanks for the recipe, I made this for a quick dinner tonight, but I made some changes to “lighten” up the fat content:]
    substituded:
    – the bacon for turkey bacon
    – egg whites that equal 4 Eggs and 4 Eggs
    – nonfat mozzarella
    – nonfat milk
    -added rooasted red peppers
    -twice the amount of cherry tomatoes
    -and red chille pepper flakes
    it was very flavourful!

    • January 15, 2014 - 8:01 AM | Permalink

      Great idea, Tammy — we could all benefit from some lighter fare! Can’t wait to try it (and, I LOVE spice so will definitely add the pepper flakes next time!). Thanks for stopping by!

    • Diane
      August 6, 2014 - 10:26 AM | Permalink

      The fat content is NOT unhealthy. Non-fat milk & cheese just has more carbs (which turn to sugar in your body – think blood sugar. Whole milk or heavy cream & full-fat cheeses/yogurt are better & cream is a healthy fat. Whole eggs are healthier than just egg whites – all the nutrition is in the yolk, which is needed to properly get the nutrition that is in the egg. And just to get the language right – you mean you substitute turkey bacon for bacon.

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  • Rita
    May 19, 2014 - 8:43 AM | Permalink

    Thanks for the wonderful recipe as well as the lovely pics…I am a kale snob & I must say your pics looks like Swiss chard. Thanks!

  • michelle
    June 29, 2014 - 1:24 AM | Permalink

    It looks beautiful almost too good to eat. I ran across your blog looking for low carb ideas. I will be trying this with spinage/ tomatoes and mushrooms. Looking forward to it

    • August 6, 2014 - 3:40 PM | Permalink

      Thanks Rebecca! Definitely eat it though — just take a picture! :) Spinach and mushrooms sounds great too.

  • anna
    July 19, 2014 - 10:05 AM | Permalink

    Wow looks good. I want to try it but I have no oven! Is it possible to do so without it?

    • August 6, 2014 - 3:38 PM | Permalink

      Anna, yes! You can do this on a stovetop — you can cook it til it’s set on a stovetop, and if you really want the browned cheese on top, you can take a blowtorch quickly over the cheese til it browns (I’m a big fan of the blowtorch!).

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  • September 4, 2014 - 8:50 PM | Permalink

    Your recipes look delicious but do you know the number of carbs per serving?

    • September 4, 2014 - 9:06 PM | Permalink

      Daphne, I’m sorry, I don’t! I can get obsessive about tracking things so decided that what works for me is just to eat what seems reasonable (portions, variety, etc) and as fresh as possible. Thanks for stopping by!

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  • Laura
    September 16, 2014 - 12:16 PM | Permalink

    I haven’t tried this yet but I have a question. The milk to egg ratio seems low – I’m probably just used to quiche where use 1-1/2 cup cream to 4 eggs. This must be more egg dense and less creamy, I’m guessing. This only has 1/4 cup milk? Anyone try it with more?

    • September 16, 2014 - 4:04 PM | Permalink

      Hi Laura! Thanks for stopping by. It is definitely eggy and not as creamy as quiche…I’ve never tried it with more but would be curious!

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