Bacon kale frittata: what’s for dinner
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).
The first frittata I ever made was from Amanda Hesser’s Essential New York Times Cookbook – a great all-around cookbook. Tonight’s bacon kale frittata was less adapted and more inspired by things in the fridge. Feel free to add more bacon, less cheese, sub out vegetables, etc..
Bacon kale frittata
- 4 strips bacon
- 1 bunch kale, chopped
- 8 eggs
- 1 cup ricotta cheese
- ¼ cup parmesan cheese, grated
- 2 cloves garlic, minced
- Preheat oven to 350F
- Crisp the bacon over low heat in a 10" cast iron pan, then remove to 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 bacon once cool.
- In same cast iron pan, saute kale until lightly wilted, then remove from heat.
- In a medium bowl, lightly beat 6 eggs and then add the rest of the ingredients. Add salt and pepper.
- 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 20-25 minutes until the top is set. If you want, you can brown the top under the broiler for a minute or two.
I would definitely recommend serving this with a salad and some of that roasted cauliflower.