Bacon Frittata with Mushrooms and Kale
Egg-based dishes have always been a favorite in my family. We make it our tradition to eat omlettes, scrambled, boiled, poached or sunny-side up eggs for brunch during the weekend. It’s probably because on the weekend we can gather at the table, eat and have a good time. This Bacon Frittata with Mushrooms and Kale recipe is a perfect solution for when your family is coming over during the weekend. The frittata contains healthy greens, plenty of eggs and just enough bacon to make everyone smile. Enjoy it as is or with a side of our mouthwatering basil pesto.
Ingredients list for Bacon Frittata with Mushrooms and Kale:
For the pesto:
3 tbs pine nuts
¼ cup olive oil
1.5 cups of basil leaves
1.5 tbs garlic
½ tsp ground salt
¼ tsp pepper
For the frittata:
6 eggs, beaten
5 pieces of bacon
1.5 cups chopped kale
2 small zucchinis, sliced
1 cup sliced button mushrooms
½ tsp garlic, chopped
salt and pepper to taste
Preparation method for Bacon Frittata with Mushrooms and Kale:
Before starting to put the ingredients together, preheat the oven to 375°F/ 190°C. In a large skillet over medium heat, cook the bacon slices until medium-crispy. Set aside on a plate covered with paper towels. Leave 1 tablespoon of bacon fat in the skillet.
Add the mushrooms to the skillet and cook for 2 minutes. Continue by adding in the kale, zucchini slices and garlic. Cook for 2-3 minutes, or until the kale is almost completely wilted. Pour the beaten and seasoned eggs over the noodles, distributing evenly. Cook for 2 minutes, letting the eggs cook to set on the bottom of the skillet.
Place the skillet in the oven for 20-25 minutes or until you can stick a knife through the center of the frittata and it comes out clean.
While the frittata is baking, prepare the basil pesto sauce: place all the ingredients in a food processor and pulse until creamy. Season according to your preference.
When the Bacon Frittata with Mushrooms and Kale is done, serve immediately with the basil pesto.