I always find it strange when people say they skip breakfast.
Skip breakfast?
My days are spent in quite anticipation for the next breakfast meal. In fact my love of breakfast is so profound, I will happily eat pancakes, waffles and omelettes for any meal of the day. I find I have few exception concerning breakfast. 
Some breakfast foods do make a smoother transition into the lunch and dinner territory and this Autumn Frittata is a perfect example of why. The frittata, like the omelette or quiche, is an egg based dish brimming with the ingredients of your choice. It’s the quintessential kitchen sink recipe. That is, you can throw in whatever you want, making it ideal for a quick dinner or indulgent lunch. And because frittatas are usually made in large pans with plenty ingredients, they’re also good for a crowd.
During the fall, my frittatas are filled with kale and topped with homemade tomato sauce.
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Autumn Frittata
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
Description
This Autumn Frittata is a hearty, egg-based dish filled with kale, spinach, and bacon, topped with feta cheese and homemade tomato sauce, perfect for breakfast, lunch, or dinner.
Ingredients
- 3 strips of bacon
- 3 large eggs
- 1 egg white
- 1/4 cup (60 ml) milk
- 2 tbsp (30 ml) cream
- 1 cup (240 ml) Lacinato kale, chopped
- 1 cup (240 ml) spinach
- 1 clove garlic, minced
- Salt & pepper to taste
- Feta cheese, crumbled
- Homemade tomato sauce, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In an oven-safe pan, cook the bacon over medium heat until crisp. Remove from the pan and chop into pieces. Do not drain the bacon fat from the pan.
- Add the chopped kale and minced garlic to the pan with the bacon fat. Cook over low heat until the kale begins to wilt, about 3-4 minutes.
- In a mixing bowl, whisk together the eggs, egg white, milk, cream, salt, and pepper until well combined.
- Pour the egg mixture over the kale in the pan. Add the chopped bacon and spinach, and gently stir to combine.
- Sprinkle crumbled feta cheese over the top of the frittata.
- Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is lightly golden.
- Remove from the oven and let cool slightly before slicing. Serve topped with homemade tomato sauce.
Notes
- You can make a thinner or thicker frittata by adjusting the amount of eggs or the depth of the pan.
- Feel free to experiment with different vegetables, cheeses, and meats to suit your taste.
- This dish is great for using up leftover ingredients and can be served hot or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 28
- Carbohydrates: 6
- Fiber: 2
- Protein: 20
- Cholesterol: 220
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Frequently Asked Questions
Why does this recipe use both a stovetop and the oven?
The bacon and kale are cooked on the stovetop first — the bacon fat stays in the pan to cook the kale and garlic, adding flavor. Then the egg mixture is poured in and the whole oven-safe pan goes into a 350°F oven for 15–20 minutes so the frittata sets evenly throughout without burning the bottom.
How do I make the frittata thicker or thinner?
The notes say you can adjust the thickness by changing the number of eggs or the depth of the pan. More eggs and a smaller pan yields a thicker, more substantial frittata; fewer eggs or a wider pan spreads the mixture thinner.
Can this be served at room temperature, or does it need to be eaten hot?
The notes confirm it can be served hot or at room temperature, making it practical for brunch gatherings or as a make-ahead lunch. The article also emphasizes it scales well for a crowd.
Yayyyy……Kahlilah!!!!
seems like the perfect breakfast!