Garlicky Kale, Onion, Tomato Baked Frittata with Bacon and Parmesan

I made these baked frittatas for breakfast this morning. They used up leftover ingredients I had in my refrigerator and made these terrific egg dishes. I loved the garlicky flavor of the kale and onion sauté, the sweetness of the tomatoes, and the saltiness from the bacon. My husband and I both loved these mini frittatas and gobbled them up in minutes. A perfect way to start the day and a great way to use up those leftovers in the refrigerator.

How to Make a Garlicky Kale, Onion, Tomato Baked Frittata with Bacon and Parmesan

Preheat the oven to 350 degrees. Coat two mini baking dishes with cooking spray.

Heat the pan over medium heat then cook the bacon until crisp. Remove from the pan and place on paper towels to drain. Either remove all but 2 teaspoons of the bacon grease from the pan or heat the olive oil in a small sauté pan. Add the kale and onion and cook, stirring occasionally, for 5-6 minutes, or until softened. Add cherry tomatoes to the pan then season with sea salt and freshly cracked pepper, to taste. Cook and stir for 2 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds.  Remove from the heat.

Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper, to taste.

Sprinkle the bottom of the mini baking dish with half of the kale & tomato mixture then top with some bacon crumbles and Parmesan shavings.

Add the egg mixture then sprinkle the top with the remaining kale & tomato mixture, bacon, and Parmesan shavings.

Place into the oven and bake for 25-30 minutes, until cooked through. Remove from the oven and serve immediately. Enjoy.

Garlicky Kale, Onion, Tomato Baked Frittata with Bacon and Parmesan

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Servings: 2 mini f frittatas

Ingredients

• 4 slices of bacon divided - two in each frittata
• 2 tsp either bacon grease or olive oil
• 1 cup of kale chopped
• 3 tbsp sweet yellow onion diced
• Handful of grape tomatoes
• 2 cloves of garlic minced
• Sea salt and freshly cracked pepper to taste
• 4 eggs (divided - two in each frittata)
• Parmesan cheese shaved, to taste

Instructions

• Preheat the oven to 350 degrees. Coat two mini baking dishes with cooking spray.
• Heat the olive oil in a small sauté pan. Add the kale and onion and cook, stirring occasionally, for 5-6 minutes, or until softened. Add cherry tomatoes to the pan then season with sea salt and freshly cracked pepper, to taste. Cook and stir for 2 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds. Remove from the heat.
• Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper, to taste.
• Sprinkle the bottom of the mini baking dish with half of the kale & tomato mixture then top with some bacon crumbles and Parmesan shavings.
• Add the egg mixture then sprinkle the top with the remaining kale & tomato mixture, bacon, and Parmesan shavings.
• Place into the oven and bake for 25-30 minutes, until cooked through. Remove from the oven and serve immediately. Enjoy.

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