You may be under the impression that a frittata is a “breakfast only” item.
Let me tell you with certainty that anytime is a good time to eat a frittata. Especially when it’s a fiber-packed BLT frittata! Well, bacon, kale and tomato frittata to be precise.
This frittata is simple to whip up for an easy brunch and even better on those nights when you have no time or energy for dinner! The classic flavors of a BLT with fresh tomatoes and salty bacon are perfectly paired with pan-fried kale. Not only is it nutrient dense, but kale stands up to high heat cooking better than traditional, lighter greens. It gives this frittata body and the ability to eat now and reheat-and-eat later!
Bacon Kale and Tomato Frittata
- 1 cup kale chopped,stems removed
- 7 strips bacon
- 1/4 cup heavy whipping cream
- 7 eggs large
- 1/2 Parmesan cheese shredded
- 1 tbsp mayonnaise
- 5 cherry tomatoes sliced
- fresh parsley to garnish
- Heat oven to 400°F.
- In a large bowl beat eggs, mayonnaise, and heavy whipping cream until combined. Add Parmesan cheese and whisk gently. Set aside.
- Heat the non-stick skillet over medium-low heat and fry the bacon until crisp. Place bacon on paper towel to cool, reserving one strip for garnish.
- Using the same skillet, lightly fry kale over medium-low heat until the leaves begin to soften.
- Hand crumble the cool bacon back into the skillet and use a spatula or fork to distribute the greens and meat evenly.
- Stir the egg mixture in case any cheese has settled to the bottom. Pour the egg mixture into the skillet and increase heat to medium.
- Before the eggs begin to set, add 3/4 of the tomato halves and continue to cook for about one minute. Once the frittata begins to set at the edges, place the skillet in a hot oven for 5-10 minutes or until completely cooked. Top with remaining bacon and tomato, then sprinkle with parsley.