Bacon, Potato, and Kale Frittata

Start your morning right with a healthy frittata recipe that requires just a few vibrant fixings.

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4.5 by 18 people

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  • Makes: 6 servings
  • Serving Size: 1 wedge each
  • Start to Finish: 30 mins

Bacon, Potato, and Kale Frittata

Directions

  1. In a covered medium saucepan cook potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside.
  2. Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add kale and onion; cook about 5 minutes or until onion is tender. Stir in the cooked potatoes.
  3. In a medium bowl whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
  4. Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or preheat oven to 400 degrees F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. Cut into six wedges.
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Nutrition Facts (Bacon, Potato, and Kale Frittata)

  • Per serving:
  • 175 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 251 mg chol. ,
  • 281 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 13 g pro.
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Reviews (1)

18 Ratings
979 Days Ago
Directions could use some improving or a novice cook can struggle. Other than that, just a nice simple recipe!! I drained all but 2 Tblsp fat from bacon frying before I added in the onion and kale. My kale was previously blanched and in fridge waiting to be used -- I think the blanching process helps it cook easier for recipes throughout the week. The bacon I get is nitrate free, and was thick cut. I added the crumbled bacon on top of the potato/onion mixture, and then poured on the eggs. My skillet was stainless, not non-stick, so there was a little bit more of a sticking situation there. I kept the heat super low and that helped. Didn't add any other ingredients, just those listed. It was the directions in this recipe that dropped a 5-star rating down to a 4-star. Definitely worth making. Now I have breakfast read for the rest of the week. Thanks BH&G!!

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