I think Sunday night has unofficially become Frittata Night at our house. We always have a pile of veggies from our Bountiful Basket or recent farmer’s market visit to use, and it makes for an easy meal that everyone enjoys. This week’s version included purple potatoes, kale, onion and Applegate bacon.
We ate most of it last night with some fresh fruit, and I ate the leftovers for breakfast this morning. Because I was using kale, I added some freshly grated nutmeg, but you could leave that out if you want. As always, tweak the ingredients to your liking. Pretty much anything goes when it comes to frittatas!
I also threw together a batch of mini peanut butter cookies using a recipe from Gluten Free Girl. I realize they are not the healthiest cookie around, but I hardly ever bake so the splurge seems ok.
Poor Hobbs, always tortured by my food photography.
- 4 slices Applegate Farms bacon, chopped
- 1 Tbsp. olive oil
- 3 small purple potatoes, chopped in ½" pieces
- ½ yellow onion, diced
- ½ bunch kale, leaves separated from stems and chopped
- ½ tsp. black pepper
- ½ tsp. freshly grated nutmeg (optional)
- 8 eggs, beaten
- Prep everything before you start cooking because it all goes very fast.
- Preheat oven to 400 degrees.
- Heat an oven-proof skillet (use cast iron if you have it) over medium-high heat. Add bacon and cook until brown and crispy. Remove from pan and drain.
- Add olive oil to pan, then add chopped potatoes and cook for 5-6 minutes, until the potatoes start to become tender.
- Add chopped onion and kale, cook 2-3 minutes until kale turns bright green.
- Add bacon back to the pan, stir.
- Pour eggs into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan. When the egg is no longer runny, slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch.
- Let cool for a few minutes, then cut and serve.
Do you have a regular Sunday night meal? What do you like in your frittata?