Frittatas are one of my favorite breakfast dishes to make as they can be completely personalized to exactly what you like or what you have on hand. Here I combine bacon, onion and kale with a touch of turmeric just to give it a subtle dose of that anti-inflammatory magic. I consider this to be a classic as it is the one I make most often.
Prepare the oven and already prepared ingredients:
Preheat the oven to 375°. Have the already prepared bacon ready and set aside.
Sauté the veggies:
Heat an oven-safe 2-quart cast iron skillet or braiser over medium heat. Heat the oil and butter until warmed through and starting to foam. Add the onions and kale and give it a good pinch of salt. Stir occassionally for about 10 minutes until the onions are softened and the kale is thoroughly wilted.
Prepare the egg mixture:
While the veggies are sautéing, whisk the eggs, 1 tsp salt, black pepper and turmeric in a large mixing bowl until fully combined. Then stir in 1 cup of the shredded cheese.
Bake the frittata:
Add the chopped bacon to the skillet until warmed through and turn off the heat. Add the egg mixture to the skillet and stir to combine. Place the skillet in the oven and bake for 10 minutes until the eggs are set.
Finish the frittata:
Add the remaining 1/2 cup of the shredded cheese to the frittata and bake for another 5 minutes until the cheese is melted and just starting to brown.
Serve the frittata:
Let the frittata rest for 3 minutes then slice and serve hot.
Related Recipes: Oven Roasted Crispy Bacon
Ingredients
Directions
Prepare the oven and already prepared ingredients:
Preheat the oven to 375°. Have the already prepared bacon ready and set aside.
Sauté the veggies:
Heat an oven-safe 2-quart cast iron skillet or braiser over medium heat. Heat the oil and butter until warmed through and starting to foam. Add the onions and kale and give it a good pinch of salt. Stir occassionally for about 10 minutes until the onions are softened and the kale is thoroughly wilted.
Prepare the egg mixture:
While the veggies are sautéing, whisk the eggs, 1 tsp salt, black pepper and turmeric in a large mixing bowl until fully combined. Then stir in 1 cup of the shredded cheese.
Bake the frittata:
Add the chopped bacon to the skillet until warmed through and turn off the heat. Add the egg mixture to the skillet and stir to combine. Place the skillet in the oven and bake for 10 minutes until the eggs are set.
Finish the frittata:
Add the remaining 1/2 cup of the shredded cheese to the frittata and bake for another 5 minutes until the cheese is melted and just starting to brown.
Serve the frittata:
Let the frittata rest for 3 minutes then slice and serve hot.