Kale and Bacon Frittata

Fresh kale, bacon and eggs with ricotta and grated Parmesan cheeses served in a muffin cup

By: Virginia Willis, Celebrity Chef

Prep Time: 15 min
Cook Time: 45 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

½ cup bacon, diced ¼-inch thick
½ cup yellow onions, diced ¼-inch thick
5 ounces fresh kale leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon water
2 cups liquid eggs
2 tablespoons grated Parmesan cheese
1/8 teaspoon crushed red pepper
3 ounces ricotta cheese
2 tablespoons grated Parmesan cheese
Non-stick spray

Allergens:

Eggs, Milk

Nutritional Information

Directions:

Remove bottom of kale stem. Shred kale into ½-inch strips.
Heat large sauté pan. Add diced bacon. Cook until bacon is done. Remove bacon from pan. Allow fat to drain off bacon. Reserve 1 tablespoon bacon fat per 8 servings in pan. Heat bacon fat. Add diced onions to bacon fat. Cook onions for 5 minutes or until golden brown. Add shredded kale, salt and pepper. Add water. Reduce heat to low. Cook kale for 15 minutes or until tender. Remove cooked kale from pan. Drain off liquid.
Spray a large muffin pan with non-stick spray.
In a large mixing bowl, combine kale, bacon, eggs, first-listed grated Parmesan cheese and red pepper flakes. Mix well. Fold in ricotta cheese. Mix well. Place ¾ cup of mixture in each sprayed muffin tin. Sprinkle second-listed grated Parmesan cheese over top of egg mixture. Bake in a 400°F oven for 15 minutes or until eggs are set. Serve immediately.