Bacon, Kale and Leek Frittata

Name: Bacon, Kale and Leek Frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 4 strips Bacon; 1 leek; 1 bunch kale; 2 cloves garlic; 8 eggs; 1 cup cheddar cheese; ¼ cup parmesan; 1 teaspoon salt; ¼ teaspoon black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
280 kcal
Course
Main Course
Cuisine
International

Bacon, Kale and Leek Frittata

Demi Nguyen

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This bacon kale frittata is a great dinner for those nights when you need an easy egg recipe that you can vary one hundred different ways.

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Ingredients

Servings

4 strips Bacon
1 leek washed and sliced
1 bunch kale chopped
2 cloves garlic minced
8 eggs
1 cup cheddar cheese grated
¼ cup parmesan grated
1 teaspoon salt
¼ teaspoon black pepper

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Instructions

Preheat the oven to 350℉.
Crisp the bacon over low heat in a 10 inch cast iron pan, then remove to a paper-towel lined plate. Pour off all but thin layer of bacon grease, reserving it for future use. Chop the bacon once cool.
In same cast iron pan, saute the leek until it has softened and lightly browned. Then add the garlic and kale and cook until it is lightly wilted. Remove the pan from the heat.
In a medium bowl, lightly beat 6 of the 8 eggs and then combine with the chopped bacon, kale, leek, cheeses, salt and pepper.
In a small bowl, crack remaining 2 eggs and beat lightly. These will form the base of the frittata.
If necessary, add back a bit of bacon fat to the cast iron pan and cook the 2 eggs as you would an omelet, tilting the pan so that all the egg is just set.
Remove the pan from heat, add the remaining eggs and ingredients, and bake for 20 to 25 minutes until the top is set. If you want, you can brown the top under the broiler for a minute or two.

Notes

Save leftover bacon fat in a clean glass jar to use for frying or roasting potatoes or cauliflower.
Save leftover bacon fat in a clean glass jar to use for frying or roasting potatoes or cauliflower.
Keeping 2 of the eggs separate from the bacon and kale frittata mixture creates a thin base for your frittata mix-ins. If you're super tired, you can save one bowl and skip this step and just add all 8 eggs to the rest of the ingredients.
Keeping 2 of the eggs separate from the bacon and kale frittata mixture creates a thin base for your frittata mix-ins. If you're super tired, you can save one bowl and skip this step and just add all 8 eggs to the rest of the ingredients.

Nutrition Information

Show Details

Calories 280kcal (14%) Carbohydrates 5g (2%) Protein 21g (42%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.03g Cholesterol 364mg (121%) Sodium 296mg (12%) Potassium 311mg (9%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 4045IU (81%) Vitamin C 31mg (34%) Calcium 336mg (34%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 280 kcal

% Daily Value*

Calories	280kcal	14%
Carbohydrates	5g	2%
Protein	21g	42%
Fat	19g	29%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.03g	2%
Cholesterol	364mg	121%
Sodium	296mg	12%
Potassium	311mg	7%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	4045IU	81%
Vitamin C	31mg	34%
Calcium	336mg	34%
Iron	2mg	11%