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

Course Breakfast
Cuisine American
Servings 2 mini f frittatas

Equipment

  • 2 Mini Baking Dishes or Large Ramekins
  • Large skillet

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 yellow onion diced
  • Handful of grape tomatoes
  • 2 cloves of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • 4 eggs, well-beaten 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 large skillet over medium heat, then cook the bacon until crisp. Remove from the pan and place on paper towels to drain.
  • Remove all but 2 teaspoons of the bacon grease from the large skillet. 
  • 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.