Bacon Kale Frittata

This bacon kale frittata and its many adaptations will take your egg game to a new level.

Once upon a time in the before, there might have been a dinner or two (or perhaps more, if I’m being honest) where all I could manage was popcorn and beer before passing out from exhaustion. While that might be acceptable when you’re single and in your 20s, it’s now one of those things I fear might get CPS called to my house. Instead, I suggest the magic ingredient for all of one’s IneedtogotothestorebutIamtooexhausted meals is eggs.

Eggs are a beautiful thing. I always have them. They go from simple scrambled eggs to more complicated meals like shakshuka (a magical meal that we discovered in 2020).

bacon kale frittata in a cast iron pan

The first frittata I ever made was from Amanda Hesser’s Essential New York Times Cookbook. If you’re looking for an all-around cookbook, this is one of two I would recommend.

FAQs about this bacon kale frittata

What should I serve with this frittata?

I would definitely recommend serving this with a salad and some roasted cauliflower or another simple roasted vegetable.

What other types of frittata could I make?

This frittata recipe was inspired by what was in our fridge, but you can incorporate almost anything into a frittata if you think of them like you would scrambled eggs. Add more bacon, use less cheese or a different cheese, sub out the kale and use mushrooms or red peppers or olives or. You get the point.

Can I freeze a frittata?

You can, but the texture and taste will likely change as the water in the vegetables freezes and separates, so I wouldn’t recommend it. Leftover frittata is best kept the refrigerator for a few days.

Related recipes

Looking for more kale recipes? Check out these kale waffles or kale and cheese quickbread. Or use it as the base of a grain or salad bowl like this rainbow salad.

Bacon Kale Frittata

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Category: Main Course
Cuisine: Unspecified
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 280kcal
This bacon kale frittata is a great dinner for those nights when you need a quick and easy recipe.
Print Recipe


  • 4 strips bacon
  • 1 bunch kale, chopped
  • 8 eggs
  • 1 cup ricotta cheese
  • ¼ cup Parmesan cheese, grated
  • 2 cloves garlic, minced


  • Preheat the oven to 350F
  • Crisp the bacon over low heat in a 10 inch cast iron pan, then remove to a paper-towel lined plate. Pour off all but thin layer of bacon grease into a clean jar (so you can use to fry potatoes or the like. I may or may not have roasted some cauliflower in mine to accompany the frittata). Chop the bacon once cool.
    4 strips bacon
  • In same cast iron pan, saute the kale until it is ightly wilted, then remove from heat.
    1 bunch kale, chopped
  • In a medium bowl, lightly beat 6 of the eggs eggs and then add the rest of the ingredients. Add salt and pepper.
    8 eggs, 1 cup ricotta cheese, ¼ cup Parmesan cheese, grated, 2 cloves garlic, minced
  • In a small bowl, crack remaining 2 eggs and beat lightly. These will form the base of the frittata. (if you want to skip this, you can just skip this step and the next and just add all 8 eggs to the rest of the ingredients at once. I would suspect that no one would notice.).
  • If necessary, add a thin layer of oil (or bacon fat!) to the cast iron pan and cook the 2 eggs as you would an omelet, tilting the pan so that all the egg is just set.
  • Remove from heat, add the remaining eggs and ingredients, and bake for 20 to 25 minutes until the top is set. If you want, you can brown the top under the broiler for a minute or two.


Calories: 280kcal | Carbohydrates: 5g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 364mg | Sodium: 296mg | Potassium: 311mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4045IU | Vitamin C: 31mg | Calcium: 336mg | Iron: 2mg
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