Red Kale & Red Pepper Frittata

Kale, a member of the cabbage family, comes in a variety of leaf shapes and colors and is among the most nutrient-dense foods in the world. This healthy frittata is great for breakfast, lunch or dinner, making it a true multi-tasker!

PREP TIME: 5 minutes
COOK TIME: 30 minutes

1 tablespoon olive oil
1/2 cup chopped red pepper
1/2 cup chopped yellow onion
3 slices crispy bacon, chopped
2 cups chopped red kale, de-stemmed and rinsed
8 large eggs
1/2 cup whole milk (or 2%)
Salt and pepper to taste

Preheat oven to 350 degrees. In a medium bowl, whisk the eggs and milk together. Add salt and pepper. Set aside. In a heavy non-stick metal skillet, heat olive oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent.

Add kale and cook until it wilts, about 5 minutes. Pour the egg/milk mixture into the pan and then stir in the bacon. Cook (hardly stirring) for about 4 minutes until the bottom and edges of the frittata start to set. Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.