We love breakfast foods in our house so much, but rarely make them for breakfast.. I had a few items in the pantry and fridge (potatoes, kale, eggs) and went searching for recipes for a frittata. After looking at several of them, I decided to kind of make a blend.
Start off by taking 3 small to medium potatoes and dice in smaller chunks. Boil the potatoes until tender and drain. They don’t have to be completely soft since they will cook a bit more later.
Take about two cups or more of chopped kale and saute them in a little bit of olive oil until they become slightly tender.
Now for the bacon!! I can’t have breakfast without the bacon. Take 4 strips of bacon and slice thin, place them in a cast iron skillet and cook until crispy. Take them out of the pan to drain.
You can either leave the grease in the pan and use for the next steps or drain the grease and add 1-2 tablespoons of olive oil. You will use one whole diced onion and cook until soft and slightly caramelized. Once the onions are cooked down, add the cooked kale, bacon and potatoes. Season with salt and pepper to your taste. Since I have a bigger cast iron skillet, I added in 12 eggs(beaten) over the top of the veggies and bacon combo.
Cook the frittata on the stove until you see the bottom start to set. Probably about 5 minutes. Transfer the skillet to the oven and bake at 350 degrees for about 15-20 minutes. You want the eggs to set fully and brown slightly on the top. To add a little more flavor, you can sprinkle the top with your favorite cheese (parmesan, cheddar, gouda) and broil until browned.
Making a frittata is so easy and can be so versatile. You can add in a variety of veggies like mushrooms, artichokes, spinach, bell peppers and more. You can also add in more spices and herbs to really make it your own. Garlic, basil, thyme, and more or kick it up with a little red pepper flakes!!
This is now my go to recipe for when I want breakfast foods for dinner and also if I need to clean out my veggie drawer a bit 🙂