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.

Bacon kale frittata

Author uglyducklingbakery


  • 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.

What’s next?

If you make this bacon and kale frittata, please leave a comment here or share a pic with me on Instagram!

Follow uglyducklingbakery on your favorite social media platform.

Sign up for the uglyducklingbakery newsletter and join the uglyducklingbakery family.

bacon kale frittata served with roasted cauliflower

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.