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Bacon, Kale and Leek Frittata
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 280 kcal
Course:
Main Course
Cuisine:
International
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.