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Frittata with kale and purple potatoes

A simple gluten-free dairy-free meal to throw together on a Sunday evening or any other day of the week.


  • 4 slices Applegate Farms bacon chopped
  • 1 Tbsp. olive oil
  • 3 small purple potatoes chopped in 1/2" pieces
  • 1/2 yellow onion diced
  • 1/2 bunch kale leaves separated from stems and chopped
  • 1/2 tsp. black pepper
  • 1/2 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.