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+ servings

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

Servings: 2 mini f frittatas


  • 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


  • 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.