Bacon Kale and Tomato Frittata
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6 servings
Bacon Kale and Tomato Frittata
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This makes a total of 6 servings of Bacon Kale and Tomato Frittata. Each serving comes out to be 292.5 Calories, 24.88g Fat, 1.61g Net Carbs, and 13.77g Protein.
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Ingredients
- 2 ounce kale chopped, stems removed
- 7 trips Bacon
- ¼ cup heavy whipping cream
- 7 egg large
- ½ cup Parmesan Cheese shredded
- 1 tablespoon mayonnaise
- 5 whole cherry tomato sliced
- ¼ cup parsley chopped, to garnish, fresh
Instructions
- Heat oven to 400°F.
- In a large bowl beat eggs, mayonnaise, and heavy whipping cream until combined. Add Parmesan cheese and whisk gently. Set aside.
- Heat the non-stick skillet over medium low heat and fry the bacon until crisp. Place bacon on paper towel to cool, reserving one strip for garnish.
- Using the same skillet, lightly fry kale over medium low heat until the leaves begin to soften.
- Hand crumble the cool bacon back into the skillet and use a spatula or fork to distribute the greens and meat evenly.
- Stir the egg mixture in case any cheese has settled to the bottom. Pour the egg mixture into the skillet and increase heat to medium.
- Before the eggs begin to set, add 3/4 of the tomato halves and continue to cook for about one minute.
- Once the frittata begins to set at the edges, place the skillet in a hot oven for 5-10 minutes or until completely cooked. Top with remaining bacon and tomato, then sprinkle with parsley.
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