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Kale and Bacon Frittata

Kale and Bacon Frittata

Servings 4 servings
Author Brandon Matzek

Ingredients

  • 3 strips bacon, cut into thick slices
  • 1/2 cup minced shallot
  • Pinch of crushed red pepper flake, optional
  • 2 cups thinly sliced kale leaves, lightly packed
  • Kosher salt
  • 6 eggs
  • 1 tablespoon minced flat leaf parsley, plus more for sprinkling
  • 1/2 cup grated smoked gouda (smoked mozzarella or sharp cheddar would work here too)
  • Freshly ground black pepper
  • Olive oil, as needed

Instructions

  1. Preheat broiler on high, and place an oven rack on the top position (as close to the broiler as possible).
  2. Add bacon to a 10" non-stick skillet over medium heat. Cook until the fat is rendered and the bacon is crisp but not brown/black (8 - 10 minutes). Using a slotted spoon, transfer bacon to a paper-towel lined plate. Keep the bacon fat in the pan.
  3. Add shallot to the skillet with a pinch of crush red pepper flake (the size of the pinch will depend on how spicy you like your food), stirring to coat in the bacon fat (I'd recommend using a silicon spatula). Cook until the shallot is soft (3 - 4 minutes). Add the thinly sliced kale leaves, tossing in the fat and shallots. Cook until the kale is soft but not mushy (about 5 minutes). Season with a small pinch of salt.
  4. While the kale is cooking, crack 6 eggs in a medium bowl. Add flat leaf parsley, smoked gouda, a pinch of salt (to taste) and several turns of black pepper. Using a fork, lightly whisk to combine.
  5. Once the kale is done cooking, check the fat level in the pan. If it seems dry, add a little olive oil. Reduce heat to medium-low, then add the cooked bacon and egg-cheese mixture to the skillet, stirring to combine. Continue to scramble the eggs for 1 minute, then let cook undisturbed for 2 minutes. Take the skillet off the heat, then run a spatula around the edge of the frittata (it should be firm). Drizzle a little olive oil around the edge to keep it from sticking. Place the skillet underneath the broiler and cook until the top of the frittata is golden brown (2 - 5 minutes). Timing can vary based on your broiler, so watch this step closely.
  6. Serve straight out of the skillet or transfer to a cutting board. Finish with a sprinkling of chopped parsley.