It’s around this time each year that I’m usually super busy with my full time job. It’s event season and I’ve got a major one coming up next Saturday. Amidst extensive planning and preparations, I find myself yearning for a lazy Sunday morning with the boyfriend. The type of morning where we brew an extra-large pot of coffee. The Food Network is on in the background, and I’m puttering around in the kitchen cooking up some waffles, pancakes, or scones (Instagramming along the way of course). A morning with no commitments, and a shower is my most ambitious plan.
Unfortunately, this Sunday morning looks nothing like that. Even though my schedule is packed, I still try to make time for a delicious, home-cooked breakfast. Today, I’ve made this Kale and Bacon Frittata. Rich and smokey, this egg-based dish is make with thin shreds of kale sautéed in bacon fat with shallot and crushed red pepper flake. A golden-hued mix of egg, smoked gouda and parsley is then poured over the tangle of spicy bitter greens. Crispy bits of bacon are tossed in at the end. The finished frittata is luscious and hearty. With each bite you’ll enjoy a satisfying balance of spicy, salty, fatty, fresh and bitter. And the crisp bacon provides savory pops of smoke and salt. I may not be able to enjoy a lazy Sunday morning right now, but at least I can get a small bite of it before diving into my next project. Continue reading for the recipe.