A healthy, Paleo friendly frittata that makes a perfect make-ahead breakfast for busy mornings.
The most challenging part of my 30 day Paleo adventure (you can read more about it here) is that most convenience/take-out foods are no longer options. This means I’m cooking, or planning what to cook, all.the.time. Breakfast bars, yogurt, sandwiches, pasta and pizza are out (sigh), so that means lots of chopping, peeling, slicing and dicing. Which I generally enjoy, but can require time I just don’t have. Especially in the morning. Tired of my little portion of nuts and a piece of fruit, I decided to make a healthy and hearty frittata this weekend to have for quick breakfasts during the week. A warm breakfast on a hurried weekday morning just makes me feel…better. And serves as a nice reminder that slow mornings over extra coffee are around the corner.
Of course, frittatas can be made with whatever vegetables and meat you have sitting in the fridge. This time around, I took advantage of the fact that bacon is a Paleo approved food and paired it with meaty sautéed mushrooms, earthy kale and sweet caramelized shallots. I prefer the veggies in my frittata to have a little color on them, so there is some time spent here stirring the shallots and mushrooms as they brown. However, this is pretty mindless work that can be done while you tidy up the kitchen, prep other meals or simply read a magazine at the counter. The method for a frittata is simple- cook your meat and veggies as desired, scramble some eggs and pour them into the hot skillet. As soon as the eggs on the bottom start to set, transfer the frittata to a pre-heated oven to cook through. Once the frittata is cooked through, run a spatula around the skillet and under the bottom of the frittata to release it from the pan, then transfer to a cutting board and slice into wedges.
While I prepared this frittata as a make ahead weekday breakfast, it would also be a wonderful addition to a weekend brunch. Cheese is not on the list of Paleo approved foods, so I left it out this time. In the future, and definitely for a brunch, I think some goat cheese, gruyere or even parmesan would be totally delicious here. And don’t limit yourself to breakfast- served alongside a salad, this frittata would make a light and delicious lunch or dinner!
Bacon, Kale and Mushroom Frittata
- 8 slices bacon, cut into 1/2 inch pieces
- 1 1/2 cups sliced cremini (or white) mushrooms
- 2 medium shallots, sliced thin
- 2 cups lacinato kale, chopped
- 10 eggs
- 1 Tbsp water
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 350. Whisk eggs with water, salt and pepper until well blended and set aside.
Spray large nonstick skillet with cooking spray and place over medium high heat. Add bacon to skillet and cook until crisp, 10-12 minutes. Remove bacon from skillet with slotted spoon and pour off all but 1 Tbsp of bacon fat. Return skillet with reserved fat to heat and add mushrooms and shallots. Cook, stirring occasionally, until mushrooms and shallots have browned, about 1o minutes, adding a small amount of reserved bacon fat if the skillet seems especially dry. Add kale to skillet and cook 3-4 minutes, until softened and slightly wilted. Add bacon back to skillet and pour eggs over all ingredients. When the bottom of the eggs starts to set, about a minute, transfer skillet to preheated oven and cook for 10-12 minutes until eggs are cooked through and frittata is slightly puffy.
When skillet is removed from oven, place an oven mitt or piece of foil on the handle as a visual reminder that it is hot (you only make that mistake once…) Run a silicone spatula around the sides of the skillet and under the frittata, to loosen it from the pan. Carefully slide frittata from skillet onto cutting board and cut into 8 pieces.