I use Giada De Laurentiis’s frittata base (eggs, cream, cheese ratio) for all my frittatas, changing the cheese to match the vegetables in the dish. This is one our favorites when you have a lot of kale coming from the garden, or just before a frost.
- 1 bunch kale, de-stemmed and chopped finely
- 4 pieces of bacon, chopped roughly
- 1 small onion, chopped finely
- 2 Tbsp olive oil
- 6 eggs
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup cheddar cheese, parmesan, or gruyere cheese
Preheat oven to 350 degrees.
In large overproof skillet or cast iron pan, heat oil over medium heat until shimmering and add onion and bacon. Sauté until onion is browning and bacon is crisping, about 2-3 minutes. Add kale and mix in, frying for 4-5 minutes until tender. In the meantime, whisk together eggs, cream, salt, pepper, and cheese until combined. Pour into pan and stir together. Let eggs start to set up in pan, shaking gently until only the top is runny. Put pan into over and bake for 5-7 minutes until top is browned. Remove and allow to cool for 3-5 minutes.