Kale is highly nutritious with vitamin K, beta carotene, and vitamin C. I cooked the kale before it went in the oven since the leaves are so fibrous. It took me about 30 minutes to prep this before it went into the oven, but that's perfect for a relaxing weekend morning.
It tasted great! I packed leftovers for work, which made breakfast easy for a day at the office. That morning, I served a wedge of the frittata with a leftover potato casserole dish that I made for dinner earlier in the week and a piece of toast. We sat at the dining table in the Sunroom and enjoy our late breakfast with Ava playing on the floor next to us. You can see in the picture with the windows that Bena is out in the yard sniffing the deer's trail.
Frittata with Kale, Tomato, Bacon and Smoked Mozzarella - Serves 4
- About 4 leaves kale, washed, stemmed and chopped in small pieces
- 1 clove garlic, crushed
- 2 tsp olive oil
- 1/2 medium tomato, chopped
- 2 slices cooked bacon, chopped
- 1/2 cup shredded smoked mozzarella cheese
- 1 cup bread cubes (crusty bread)
- 1 + 1/2 cups milk, divided
- 4 eggs
- Salt and pepper to taste
- In a medium skillet, saute kale with garlic in olive oil on medium heat. Cook covered for about 15 minutes on medium-low heat until the kale is tender.
- Preheat oven to 350 degrees.
- While kale is cooking. Cut bread loaf and soak pieces in 1/2 cup of milk in a small bowl.
- Chop tomatoes and shred cheese.
- Cook bacon slices between two pieces of wax paper in the microwave on HIGH for 2-minutes. When cooked, drain from fat liquid and let cool on paper towel. Once bacon has cooled, slice in small pieces.
- In a medium bowl, mix eggs with 1 cup of milk and season with salt and pepper.
- In a 9-inch pie plate coated with cooking spray, spread soaked bread. Layer cooked kale. Then add tomato, bacon, and shredded cheese. Pour egg mixture evenly.
- Bake for 25-30 minutes until the egg is set and the cheese is golden brown.
- Serve immediately.