This recipe turned out so well! I don’t think I’ve ever enjoyed eating kale so much. And there is a large quantity of kale in this dish.
FYI – My personal trainer tells me I should be eating as many cruciferous veggies as I can. Definitely 3 meals a day. So this recipe helps me do this!
- 4 slices of bacon
- 2 sweet onions
- 1 bunch of kale
- 6 sprigs of fresh thyme
- 8 eggs
- 1/3 cup 35% cream (if you want to go easy on the fat, you could substitute milk or cream of any fat percentage)
- salt and pepper to taste
1. Fry bacon on the stove top. Make sure you leave the fat in the pan! We’re gonna use that. You should be sure to use a pan that will be the right size for your frittata because the entire process will be done in this pan.
2. Once cooked to your liking (I like mine crispy), let the bacon chill out on some paper towel.
3. Chop onions and add to bacon fat in pan. Fry onions on medium heat.
4. Stir the onions occasionally, but the idea here is to caramelize them. It will probably take 10 minutes for the onions to get nice and brown and soft.
5. Meanwhile, take the ribs out of the kale and chop it all up. Once onions are where we want them, add in the kale. It will seem like an enormous amount of veggies in the pan. This is a good thing! And it will reduce as the kale wilts.
6. Stir kale with onions over medium heat for about 5 minutes or until kale wilts and there’s enough room in the pan to add in the eggs.
7. Run your fingers along each sprig of thyme to get the leaves off the stem. Add to the veggie mixture. Thyme really adds a lot to this dish and it smells so good while you’re cooking with it. Add some salt and pepper at this point.
8. Beat 8 eggs and 1/3 cup 35% cream in a bowl. Add to your pan and quickly stir it around so that the eggs get mixed evenly with the veggies. Once mixed, crumble the bacon and sprinkle evenly over the frittata.
9. Continue to cook over medium heat for about 5 minutes. You’ll know it’s ready for the next step when the frittata starts to pull away from the sides of the pan. Meanwhile, preheat the broiler to high (500 degrees).
10. Put the pan and its contents under the broiler (top rack in the oven). If you are unsure about how well your pan will do under the broiler, usually wrapping the handle in tin foil will do the trick. I keep the oven door open during this step so that I can watch because it cooks quickly! For me, I had it under the broiler for about 3 minutes – until it started to look nice and golden and set on top.
11. Now this is the moment of truth: time to flip over the frittata. If you can, it’s nice to use a spatula to loosen the frittata from the pan and slide it onto the plate. If this isn’t working out so well, you can place a serving plate on top of the pan and flip. And hope that it’s not going to stick. Then you can flip it onto another plate so the up-side is up. You want to see all that bacony goodness that’s on the top of this delicious dish.
I hope you enjoy this as much as I did!
P.S. I’ve been using eggs a lot this week. They are definitely easy and quick, which is very useful when doing this kind of diet. Nonetheless, I intend to switch it up for next time. Stay tuned!