An obvious play on the classic Green Eggs & Ham, my Green Eggs & BACON Frittata will quickly become one of your favorite easy breakfast dishes to make! This recipe takes absolutely no effort, is always delicious and ALWAYS impresses guests! It is the perfect breakfast for a lazy Saturday morning, or as a shareable dish to bring with you to a brunch! It is one of my favorite Whole30 breakfast dishes to make that truly never gets old. It will fill you up and get you ready to conquer the day! Packed with veggies, flavored by the pesto and crispy bacon - you can't lose!
Ingredients:
1 (8oz) package Pederson’s Farms No Sugar Added Uncured Bacon, about 10 slices
1 red bell pepper, diced
1 yellow onion, diced
2 C shredded kale, about 1 large handful
10 eggs, whisked
¼ C unflavored original Nut Pods creamer
⅓ C prepared pesto (make sure this is Whole30 compliant!)
1 C cherry tomatoes, halved
¼ tsp ground cumin
½ tsp salt
¼ tsp ground pepper
¼ C chives, chopped (for serving)
Directions:
Preheat the oven to 350 deg (F).
Heat an oven safe pan (like a cast iron skillet) on medium/high heat. Once the skillet is hot, lay Pederson's Farm bacon slices flat and cook for 2-3 minutes per side until crispy and golden brown.
NOTE: You may need to fry the bacon in 2 batches to ensure the pan is not overcrowded and the bacon gets nice and crispy!
Remove bacon and let cool on a wire cooling rack or on top of paper towels to drain the grease. Once the bacon has cooled, chop into small pieces.
In the same skillet, add diced bell pepper and onion. Cook for 2-3 min until starting to soften.
While the onions and peppers cook, whisk eggs together with the nut pods in a large bowl. Stir in pesto, ground cumin, salt and pepper.
Add the shredded kale to the skillet and cook for 2 minutes until it starts to wilt down. Add ¾ of the chopped bacon, reserving ¼ of the bacon for topping.
Turn off the stove, and using a stirring spoon, spread out the contents of the skillet into an even layer. Pour the egg mixture over the veggies into the skillet, making sure the egg gets evenly distributed throughout the skillet. Stir lightly to ensure the eggs settle to the bottom and reach the edges of the skillet.
NOTE: If you do not have an oven safe skillet, remove the vegetable mixture from the skillet and transfer to an oven safe baking dish (8"x8" or 9"x9" round or square would work best). Follow the same instructions, and pour the egg mixture over the vegetables.
Sprinkle halved cherry tomatoes on top, as well as the remaining bacon pieces. Carefully place in the oven, and bake uncovered for 18-20 minutes until the eggs are fully cooked.
Remove from oven and let cool for 10 minutes. Serve with a sprinkle of fresh chopped chives!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5-6 servings
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