Kale, Mushroom and Bacon Frittata

5.0/5 rating (4 votes)
Kale, Mushroom and Bacon Frittata

Before I make another trip to the super market, I always like to see what I have in my refrigerator that I can use up. I found the perfect ingredients to make up a rustic kale, mushroom and bacon frittata topped with tomato and avocado salad!

This is such a simple and delicious recipe to whip up for the perfect breakfast or even a snack. Don't  have enough time to make it that morning? Make it the night before or even make them in smaller quantities, perfect for on the go by just using a muffin tin!

You can enjoy this paleo recipe and also gluten free!  Enjoy

 

 

Ingredients

  • 1-2 tablespoons olive oil or unsalted butter
  • 1 1/2 cups sliced mushrooms
  • 1 cup fresh kale, washed and dried
  • 8 large eggs
  • 4 bacon slices (crispy and chopped)
  • 1-2 teaspoons sea salt
  • 3/4 - 1 teaspoon freshly ground pepper
  • 1/2 cup cherry or grape tomatoes, chopped
  • 1 avocado, chopped

Directions

  1. Preheat oven to 350.

  2. In an oven safe, 10 inch skillet, add 1 teaspoon oil or butter over medium heat. Add mushrooms and season with 1/4 teaspoon sea salt.

  3. Sauté for 3 minutes. Remove from pan and place in a bowl.  Add a little more olive oil or butter then add in kale  and 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground pepper on medium/low heat and just sauté for 3 minutes and remove from heat.  Wipe down pan with a clean paper towel.

  4. In a mixing bowl, whisk eggs and add in bacon then season with 1/2 teaspoon sea salt and freshly ground pepper.

  5. Take your oven safe sauté pan and add in oil or butter to lightly coat the pan over medium heat.

  6. Pour in eggs then spread around mushrooms and kale.  Let cook for about 5 minutes over medium heat running a rubber spatula around the edges.

  7. Place in oven for 15 minutes.  Let rest for 5 minutes before serving!

  8. In a small bowl add chopped tomatoes and avocado and season with a pinch of sea salt and pepper.

  9. To serve; slice frittata and top with tomato and avocado salad!

Leave a comment

You are commenting as guest.