Bacon, Kale and Basil Frittata

Any late sleepers out there?

On Saturday mornings, we love to stay in bed as long as possible and are usually pulled out begrudgingly by the little who.

It’s just so comfy to stay snuggled under the covers, especially when the PNW rain drizzles outside.

But at some point, we seriously need to get up and my stomach is usually growling!

Eggs and bacon sounded delicious this morning but I wanted something a little special.

I asked hottie hubby, “How do you think a crustless quiche would taste without cheese?”

“Disgusting,” he replies.


Challenge accepted.

This frittata came together quickly and even though it was delicious without the cheese, it was easy to customize for my ‘ol Southern boy.

My half was topped with homegrown basil and his was covered in cheese.

I’m nothing if not a people pleaser.

What You’ll Need

6 eggs, scrambled

4 slices of thick cut bacon, chopped

1/2 small onion, chopped

2 handfuls of kale, chopped

5 cherry tomatoes, quartered

5 basil leaves

1/4 cup of mozzarella cheese

How to put it together

Turn on your broiler to High. In a saucepan, cook onion and bacon over medium heat until the bacon starts to crisp. Add the kale and stir until it wilts. In go the eggs and cook until the sides begin to pull away from the edges. Add the tomatoes, basil leaves and mozzerella and then stick the whole thing under the broiler for 3-5 minutes. Pull it out when it is set and then cover it for a few minutes. (learned this trick from Popular Paleo) Slide it out onto a plate and enjoy!

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