1 cup reserved Kale & Bacon
If you’re making just the frittata, you’ll need 4 slices of thick, good quality bacon, 1/2 bunch of kale and a 1/4 cup of chopped white onion. It won’t have all the flavors as the leftovers, but will still be delicious.
Heat a non-stick, but oven-safe pan to medium-high and bring your fat of choice to temp. Mine is bacon fat, naturally, and only a tablespoon will be necessary since there’s a good deal of fat in the kale and bacon already. Crack and whisk your eggs. When the pan and fat is hot, add the leftover kale and bacon as well as a few grinds of black pepper. The goal is to warm them, not re-cook. This will only take two or three minutes.
Add the scrambled eggs, give the pan a little shake or use a spatula to gently distribute everything evenly for the frittata. Reduce the heat to low, cover the pan. Let this sit for maybe 3-4 minutes. When the edges are firm and have pulled away from the side of the pan, it’s ready to transfer to the oven. Turn your broiler to high, place the frittata under it for 3-4 minutes. When the eggs have set, especially around the meat and veggies, and have taken on some color, the frittata is done cooking. Remove from the oven, place back on the stove top (off the heat) and re-cover. Let it sit for a minute or two to rest. Resting with the lid on creates condensation that loosens the frittata from the pan allowing for an easy exit.
If you aren’t using leftovers then follow these instructions:
Bring the pan to a temp of medium-high. While that’s heating, slice the bacon and chop the kale into 2″ pieces. The onion should be diced as well. Add the bacon to the hot pan by itself. When it’s nearly done, toss in the kale and onion. Be sure to mix often… you don’t want to walk away from the stove. The bacon will finish, the kale will wilt and the onion will soften. When you’ve reached that stage, pour in the whisked eggs and gently move the ingredients around to evenly distribute. Follow the same instructions as above to finish the frittata.
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