Ingredients: |
Ingredients: 1 t evoo
2 slices uncooked turkey bacon, chopped
2 med uncooked shallots, chopped (optional)
6 c uncooked kale, chopped
4 lg eggs
4 lg egg whites
1/4 t salt
1/4 c crumbled feta cheese (or mozarella, and I use a bit more!)
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Directions: |
Directions:1. heat nonstick skillet over med heat; add bacon. Cook, stirring frequently, until crisp - about 5-7 minutes; drain bacon on paper towels and set aside.
2. reduce heat to med lo, add shallots (or onions, if using). cook, stirring frequently, until softened, about 2-3 minutes; add a few handfuls of kale, tossing with tongs and adding more as it cooks down, until kale is tender - about 3-5 minutes. if skillet seems dry while kale is cooking, add a splash of water. remove pan from heat and set aside to cool slightly.
4. in a large bowl, whisk together eggs, egg whites, bacon, cheese and salt; add kale mixture. stir to evenly distribute ingredients.
5. pour into an 8x8 baking dish; bake at 400 until browned and cooked through (about 15 - 18 minutes. Cut into 4 pieces - 4 points each. |
Personal
Notes: |
Personal
Notes: This is a fantastic breakfast recipe. Can use any kind of leafy green - spinach, swiss chard, kale, etc.; can use feta or mozarella or reduced fat swiss or reduced fat mexican blend shredded cheese. real bacon or turkey - anything. Can freeze these when made and pull out as needed, but they are better just kept in the fridge.
only 4 points each serving!
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This recipe for Kale and Bacon Frittata is from