Here’s a great breakfast recipe for our Park Canyon Apartment residents.  ThisDSC_0045-1 really comes in handy when you have a big group of people to serve breakfast to, or you have a lot of vegetables and you’re not sure how to use them quickly.

Just saute veggies, pour in whisked eggs, cook it on the stovetop for a while, then stick it in the oven for a few minutes.  Voila, breakfast is ready.

So here are the details:  SAVORY BACON KALE FRITTATA

Ingredients

  • 8 eggs
  • 1 cup grape tomatoes
  • 1/2 onion, chopped
  • 3 slices bacon, chopped into 1/2 inch peices
  • handful of kale or swiss chard (about 1/4 cup), torn into bite-sized pieces
  • 1/4 cup milk
  • 1/4 tsp salt
  • pepper
  • 1/4 cup shredded mozzarella cheese

Preparation

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.

Serves 4-6.

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