Bacon Kale Frittata

This Bacon Kale Frittata and its many adaptations will take your egg game to a new level. Eggs are the ultimate solution to the daily question of what’s for dinner. They range from 10 minute scrambled eggs to more complicated meals like shakshuka. You probably have them in your refrigerator right now.

Once upon a time in my youth (or perhaps more, if we’re being honest), there were times all I could manage for dinner was popcorn and beer. While that might be acceptable when single and in your 20s, it’s something I fear might bring CPS to my house. Instead, I’ll suggest that eggs are the magic ingredient for when you’re too exhausted to cook.

bacon kale frittata in a cast iron pan
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About the humble frittata

The frittata is a versatile Italian egg-based dish that is related to a crustless quiche. The word comes from the Italian “friggere,” meaning “to fry,” which is how they are traditionally cooked.

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 I definitely recommend.

Recipe tips and tricks

Frittatas can be customized with whatever vegetables, meats, and cheese you love. That makes them a perfect option for a quick and satisfying breakfast-for-dinner meal.

A cast iron pan is the best tool for the job because it goes seamlessly from stove top to oven. I use mine all the time making pan-roasted chicken breasts, pork tenderloin, and skillet cornbread.

What to serve with a bacon kale frittata

Recipe FAQs

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 you 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.

Can you reheat frittata?

Leftover frittata is great, warm or cold. To reheat it, just pop it in your microwave or oven until warm.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.


Bacon Kale Frittata

5 from 1 vote
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, grated
  • 2 cloves garlic, minced


  • Preheat the oven to 350℉.
  • 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. Chop the bacon once cool.
    4 strips bacon
  • In same cast iron pan, saute the kale until it is lightly wilted, then remove from heat.
    1 bunch kale, chopped
  • In a medium bowl, lightly beat 6 of the 8 eggs and then combine with the chopped bacon, kale, and rest of the ingredients. Add salt and pepper.
    8 eggs, 1 cup ricotta cheese, ¼ cup Parmesan, 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 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 the pan 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.


Save leftover bacon fat in a clean glass jar to use for frying or roasting potatoes or cauliflower.
Keeping 2 of the eggs separate from the bacon and kale frittata mixture creates a thin base for your frittata mix-ins. If you’re super tired, you can save one bowl and skip this step and just add all 8 eggs to the rest of the ingredients.


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
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

This bacon and kale frittata recipe was first posted January 5, 2021. It was last updated June 12, 2023.

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