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
Units
Scale
- 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