Paula Deen Kale and Bacon Frittata

Paula Deen kale and bacon frittata takes 40 minutes and a handful of eggs, crisp bacon and wilted kale to make a light, fluffy skillet bake that feeds 8. It's an easy make-ahead breakfast for brunch, holiday morning or a weeknight dinner, and it's gluten-free.

Cook the kale until it's fully wilted, about 5 minutes, before the eggs go in. Skip that and the leaves stay tough and chewy in every wedge.

Paula uses four whole eggs plus four egg whites with just a little milk, so the frittata stays light and doesn't turn heavy. Jarlsberg Lite melts smooth over the top, and the chopped tomatoes go on at the very end so they stay fresh.

Paula Deen Kale and Bacon Frittata

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

120

kcal

Eggs set gently around bacon and wilted kale under a blanket of melted Jarlsberg, then get topped with fresh chopped tomatoes. The wedges cut clean and stay tender, never rubbery.

Ingredients

• 1/4 cup 1-percent milk
  

• 4 large eggs
  

• 4 large egg whites
  

• 4 slices bacon
  

• 2 cups kale, finely chopped
  

• Kosher salt, to taste
  

• Freshly ground black pepper , to taste
  

• 3/4 cup shredded Jarlsberg Lite cheese
  

• 1/4 cup tomatoes, chopped
  

Directions

• Preheat the oven: Preheat the oven to 325°F. Then grab a large oven-safe nonstick skillet, since the frittata goes straight from the stovetop into the oven.
• Beat the eggs: Beat 1/4 cup 1-percent milk, 4 large eggs and 4 large egg whites in a large bowl. Set it aside while the bacon and kale cook.
• Cook the bacon: Add the 4 slices of bacon to the skillet over medium heat and cook for about 2 minutes. That gets the fat rendering so the kale has something to cook in.
• Wilt the kale: Stir in 2 cups finely chopped kale and cook until wilted, about 5 minutes. Season lightly with salt and pepper to taste.
• Add the eggs: Pour the egg mixture into the pan and scramble gently as the eggs begin to set. Then sprinkle 3/4 cup shredded Jarlsberg Lite cheese over the top.
• Bake the frittata: Transfer the pan to the oven and cook until the eggs are set and the cheese is melted, 10 to 15 minutes. Check it at 10 minutes, since a longer bake dries out the eggs.
• Top and serve: Let the frittata cool slightly before cutting it into wedges. Then top it with 1/4 cup chopped tomatoes and serve.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use spinach instead of kale?

Yes, spinach works well here. It wilts much faster than kale, so cook it for only a minute or two before adding the eggs.

How long do leftovers keep?

Wrap leftover wedges well and keep them in the fridge for up to 3 days. Reheat them gently in a low oven or the microwave so the eggs don't turn rubbery.

Can I make the frittata ahead of time?

You can chop the kale and tomatoes and cook the bacon the night before. Then cook the frittata fresh in the morning, since it tastes best the day it's made.

What if I don't have an oven-safe skillet?

Cook the bacon and kale in any skillet, then pour everything into a greased baking dish or pie plate before the eggs go in. Bake it the same way until the eggs are set.

Why did my frittata turn out dry or rubbery?

Too much heat or too much time in the oven is the usual cause. Pull it as soon as the eggs are set and the cheese has melted, since it keeps cooking in the hot pan.