Servings
Font
Back
0.0 from 0 votes

Garlicky Kale, Onion, Tomato Baked Frittata with Bacon and Parmesan

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Servings: 2 mini f frittatas
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees. Coat two mini baking dishes with cooking spray.
  2. Heat the large skillet over medium heat, then cook the bacon until crisp. Remove from the pan and place on paper towels to drain.
  3. Remove all but 2 teaspoons of the bacon grease from the large skillet. 
  4. Add the kale and onion and cook, stirring occasionally, for 5-6 minutes, or until softened.
  5. Add cherry tomatoes to the pan, then season with sea salt and freshly cracked pepper to taste. Cook and stir for 2 minutes.
  6. Add the minced garlic and cook, stirring constantly, for 30 seconds.  Remove from the heat.
  7. Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper, to taste.
  8. Sprinkle the bottom of the mini baking dish with half of the kale & tomato mixture, then top with some bacon crumbles and Parmesan shavings.
  9. Add the egg mixture, then sprinkle the top with the remaining kale & tomato mixture, bacon, and Parmesan shavings.
  10. Place into the oven and bake for 25-30 minutes, until cooked through.
  11. Remove from the oven and serve immediately. Enjoy.