Potato, Bacon and Kale Frittata

A frittata is a great way to use fresh veggies and makes a simple summer meal. You can also make it ahead of time and reheat for an easy protein packed breakfast.

The recipe I originally tried used spinach, and you can easily swap out ingredients as you like. This one, with kale, potatoes and bacon, is pretty perfect!

Ingredients:

10 eggs

5 slices bacon

1/2 cup milk

1/2 tsp salt

black pepper to taste

1 1/2 tbsp olive oil

2 cups russet potatoes pealed and cut into small cubes (slices work, too)

1/2 cup diced onion

2 large handfuls of chopped kale

1/2 cup cheese (cheddar or whatever you like!)

Instructions:

Preheat oven to 450 °F

In a medium bowl, whisk together the eggs, milk, salt and pepper and set aside

Over medium heat, cook bacon until mostly done, set aside on paper towels. When cool, chop into bite sized pieces.

In an oven-safe skillet, heat olive oil over medium heat. Add potatoes and sauté for at least 5 minutes, season with salt and pepper.

Add the onion and continue to sauté for a few more minutes.

Add the chopped kale and sauté until wilted.

Turn off the heat and add the bacon and eggs followed by the cheese. Leave the skillet on the hot burner for 2-3 minutes until the egg starts to set.

Carefully transfer to the oven and cook for 15 minutes, or until the eggs are set in the middle.

Enjoy hot or save for later.

I encourage you to try this recipe with different vegetables, herbs, greens and cheeses that sound good to you.