Bacon, Potato, and Kale Frittata
- 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.
- 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.
- 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).
- 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.
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.
gtbikemom 20 Days Ago
Simple, easy and quick to make. I love what the Kale added to this recipe. My husband who dislikes egg dishes likes it so much he made it for an ailing friend. This recipe is a keeper and we will make it over and over.
Laura Moeller 1041 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!!