Arkansas PBS > Engage > Blog > “Cook With Brooks” — Kale and Bacon Frittata
“Cook With Brooks” — Kale and Bacon Frittata
Cook With Brooks Kale and Bacon Frittata Plated
on 27 Mar 2017 Kale and Bacon Frittata 20 mins Serves 4 1 teaspoon bacon grease 1 small shallot, chopped 6 cups kale, chopped 4 large eggs 4 large egg whites 1/4 teaspoon salt 2 slices bacon, chopped 1/4 cup crumbled feta cheese
Preheat broiler. In an oven-safe skillet, heat bacon grease over medium heat, then add chopped bacon. Stirring frequently, cook until crisp, about five to seven minutes. After bacon is done, place it on paper towels to drain and set aside. Keep the drippings in the pan to add flavor.
Reduce heat to medium-low and add shallot. Cook, stirring frequently, until the shallot is softened, approximately two to three minutes. Add a few handfuls of kale, tossing with tongs and adding more as it cooks down, until tender, roughly three to five minutes.
In a large bowl, whisk together eggs, egg whites, bacon, cheese and salt. Pour the egg mixtures over the kale and shallot mixture. Stir to evenly distribute the ingredients and cook undisturbed unit lest, approximately three to five minutes.
Transfer the skillet to the oven and broil until browned, 30 seconds to one minute.
As we saw in our recent episode “Hail to Kale,” this superfood is so versatile! It’s also easy to grow in the Ozarks compared to a lot of leafy vegetables and, since it can be grown throughout the year, you’ll want to hang on to this recipe. It’s one that the whole family will enjoy!
"Cook With Brooks: Hail to Kale"
airs on Saturdays at 5 p.m. "Cook With Brooks"