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Kale Pancetta (or Bacon) And Parmesan Frittata Recipe

Ingredients

How to make it

  • Preheat the oven to 425 degrees..
  • In a medium bowl, whisk together the eggs, milk, and a pinch or two of salt and pepper. Set aside.
  • In a 10-inch non-stick frying pan (I prefer to use my cast iron skillet), cook the pancetta over medium heat until it starts to brown, about 2-3 minutes. Add the onion and cook, stirring occasionally, until tender, 2-4 minutes more. Add the kale leaves and another pinch of salt and pepper, cover, and cook until leaves begin to wilt, about 2 minutes.
  • Uncover the pan, reduce the heat to medium-low, and add olive oil. Pour in the egg mixture and pine nuts and cook, stirring gently, until the eggs begin to set but do not begin to scramble. When the eggs are just set, stir in the Parmesan and cook 2-3 minutes more or until the eggs begin to set around the edges.
  • Transfer the pan to the oven and bake until the eggs are just set in the middle, about 5-10 minutes. If desired, broil one minute, watching closely, to brown lightly on top.
  • Allow frittata to rest a couple minutes before cutting it into wedges. Garnish with a few shavings of Parmesan and serve warm or at room temperature.

Reviews & Comments 2

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  • jett2whit 10 years ago
    Yummy! Saving this for later
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  • NPMarie 10 years ago
    This looks delish! We are Kale lovers, and like you, I am always looking for various ways of preparing it:)
    Was this review helpful? Yes Flag

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krumkake Chicago Suburbs, IL

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