I’ve mentioned before that I belong to a CSA so I’m always trying to come up with creative ways to use the produce. I like kale chips, but kale chips all the time is something altogether different.
So one spring Saturday, I took out some very pretty eggs. Tanned, with some adorable little freckles. Is it disturbing to humanize your food is before you devour it?
I think these eggs look lovely and peaceful. Like they just came back from a restful spring break in Jamaica, but away from all the crazy college kids doing keg stands.
Spring break is over, friends. Time to get out of your shells and get to work! (I know, this post is getting a little weird.) Put the eggs in a bowl and beat them (and now it is disturbing to say that, now that I’ve humanized them). I actually ended up using 8 eggs, and added in a half cup of milk, but I thought this was pretty so I took the picture after 5. Beat in 1/4 tsp salt and some ground pepper.
Now slice up some bacon and fry it up — I like to do this in a cast iron pan. It weighs as much as an elephant baby but cooks really nice and evenly, and looks pretty and rustic too. Not that there’s anything about me or my life that’s rustic.
I’ve been using nitrite-free bacon lately, which is healthier but doesn’t last as long — so I’m quite liberal with using bacon when I’ve got a package open. If you had some left over you could try making a bacon nativity scene.
When the fat starts to render, add in some chopped up onions.
Once the onions begin to caramelize, grab a bowl of grape tomatoes and a handful of hand-torn kale or chard leaves, and add them into the pan.
Cook for about 30 seconds, stirring a bit, and then pour the egg mixture into the pan, over the other ingredients. Sprinkle a handful of shredded cheese (I used mozzarella). Stick into a 400 degree oven for about 10 minutes, til the edges begin to brown and pull away slightly from the pan. Enjoy!
SAVORY BACON KALE FRITTATA
- 8 eggs
- 1 cup grape tomatoes
- 1/2 onion, chopped
- 3 slices bacon, chopped into 1/2 inch pieces
- handful of kale or swiss chard (about 1/4 cup), torn into bite-sized pieces
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside.
Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale or chard, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top. Cook for 30 seconds on the stove.
Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste.
Tell me if you’re gonna try this!