Garlicky Kale, Onion, Tomato Baked Frittata with Bacon and Parmesan
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Garlicky Kale, Onion, Tomato Baked Frittata with Bacon and Parmesan
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 4 lices of bacon divided–two in each frittata
- 2 tsp either bacon grease or olive oil
- 1 cup of kale chopped
- 3 tbsp yellow onion diced
- Handful of grape tomatoes
- 2 cloves of garlic minced
- Sea Salt and Freshly Cracked Pepper to taste
- 4 eggs, well-beaten divided–two in each frittata
- Parmesan Cheese shaved, to taste
Instructions
- Preheat the oven to 350 degrees. Coat two mini baking dishes with cooking spray.
- Heat the large skillet over medium heat, then cook the bacon until crisp. Remove from the pan and place on paper towels to drain.
- Remove all but 2 teaspoons of the bacon grease from the large skillet.
- Add the kale and onion and cook, stirring occasionally, for 5-6 minutes, or until softened.
- Add cherry tomatoes to the pan, then season with sea salt and freshly cracked pepper to taste. Cook and stir for 2 minutes.
- Add the minced garlic and cook, stirring constantly, for 30 seconds. Remove from the heat.
- Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper, to taste.
- Sprinkle the bottom of the mini baking dish with half of the kale & tomato mixture, then top with some bacon crumbles and Parmesan shavings.
- Add the egg mixture, then sprinkle the top with the remaining kale & tomato mixture, bacon, and Parmesan shavings.
- Place into the oven and bake for 25-30 minutes, until cooked through.
- Remove from the oven and serve immediately. Enjoy.
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