Kale + Bacon Frittata
Breakfast is a dish that is often overlooked outside of the weekends. We tend to overthink it, believing that there is simply not enough time to prepare such a dish on busy weekdays. Realistically, however, it takes very little time to cook up a frittata, which is a great way to get some protein in first thing. I’m a big fan of starting the day with healthy fats and protein, so this is kale bacon frittata is right up my alley.
Most breakfast foods tend to be heavy in carbs and sugar, which can upset our blood sugar levels throughout the day. This recipe for kale bacon frittata is filling and nourishing in all the right ways, and it tastes like a little slice of heaven (not to mention what your house will smell like after cooking it)! My recommendation is to do the chopping and prepping of the veggies the night before so that all you have to do is cook the eggs and add the fixings in the morning. Honestly, it takes less time than most on-the-run breakfast foods, and certainly offers more nutrients than fast-food alternatives of microwaved breakfasts.
Here’s another great egg recipe: Guacamole Angel Eggs
One large egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, and all for 70 calories, while egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium. Throw some kale in there, and you have an excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper, as well as vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2. Eggs also provide us with iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3.
Like bacon and eggs? Try these bacon mini-quiches.
If you don’t love this for breakfast, you may want to throw it in the mix for a dinner dish to shake things up. It’s a great way to start or end your day!
Kale Bacon Frittata Recipe
- 1 tbsp coconut oil
- 1/2 cup chopped red pepper
- 1/3 cup chopped onion
- 4 slices crispy bacon, chopped
- 2 cups chopped kale, de-stemmed and rinsed
- 8-9 large eggs
- 1/2 cup almond milk
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- In a medium bowl, whisk the eggs and milk together.
- Add salt and pepper. Set aside.
- In a non-stick skillet, heat about a tablespoon of coconut oil over medium heat.
- Add onion and red pepper and sauté for 3 minutes, until onion is translucent.
- Add kale and cook until it wilts, about 5 minutes.
- Add eggs to the pan mixture, along with the bacon.
- Cook for about 4 minutes until the bottom and edges of the frittata start to set.
- Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through.
- Slice and serve.
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