Kale and Red Pepper Frittata

Frittatas, unlike quiches, have no crust. So in order to let the bottom and sides set, you cook this on the stove for a couple of minutes once all of the ingredients are combined. Then you finish baking it in the oven. I recommend broiling the frittata for the last 2 minutes so that the top really puffs up. Serve hot or keep it in the fridge for a delicious and healthy meal that is ready to go!

Ingredients

1 tbsp cold pressed, virgin coconut oil
1/2 cup chopped red pepper
1/3 cup chopped onion
3 slices crispy bacon, chopped
2 cups chopped kale, de-stemmed and rinsed
8 Free Range large eggs
1/2 cup almond or coconut milk
Sea Salt and pepper to taste

Instructions

Preheat oven to 350 degrees. In a medium bowl, whisk the eggs and milk together. Add salt and pepper. Set aside.
In a non-stick skillet, heat about a tablespoon of coconut oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent. Add kale and cook until it wilts, about 5 minutes.
Add eggs to the pan mixture, along with the bacon. Cook for about 4 minutes until the bottom and edges of the frittata start to set.
Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.

Notes