Potato, Bacon, and Greens Frittata

This simple egg dish is made even better with fresh kale.

September 12, 2011

You can substitute sliced Canadian bacon for a lower-fat alternative in this hearty Spanish egg dish.

Serves: 6
Prep:  10min
Cook: 25min
Total: 35min

  • 1 1/4 cups roasted or boiled potatoes, cut into 1/2 inch cubes
  • 3/4 cup cooked greens, such as mustard or kale, chopped
  • 2 slices crisp cooked bacon, crumbled (optional)
  • 1 1/2 tablespoons olive oil
  • 2 large sweet onions, thickly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 8 large eggs, lightly beaten

1. Preheat oven to 350º. Heat oil in a cast iron skillet with ovenproof handle over medium heat. Add onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minute longer. Stir in potatoes, greens, bacon, and 1/2 teaspoon salt and 1/8 teaspoon pepper.

2. Pour eggs over vegetables and stir to blend. Cook over medium heat until mixture begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand 5 minutes. To serve, loosen around edges with rubber spatula and turn out onto platter.

Nutritional Facts per serving
Calories     185 cal
Fat     11 g
Saturated fat     2.8 g
Cholesterol     284.3 mg
Sodium     476.8 mg
Carbohydrates     11.3 g
Total sugars     6.9 g
Dietary fiber     2 g
Protein     10.9 g


Courtesy of the Rodale Healthy Recipe Finder.

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