Bacon and Kale Frittata
Whether you prefer breakfast or brunch, why not starting the day with a Kale & Bacon Frittata? What I love about it is that it only takes 4-5 main ingredients, and 10-15 minutes to cook.
Frittata is an Italian egg-based dish. It's similar to an omelette but the eggs are cooked for a bit longer. The magic ingredient, not surprisingly, it's parmesan cheese. It's beaten together the eggs to make the final result creamy and full of taste.
The recipe is perfectly gluten-free and keto, it's what I call a Health Bomb, a food that is healthy and very delicious.
Are you struggling to keep a low-carb diet and find healthy breakfast options? I feel like that very often. Considering my Italian background and past habits (cookies or croissant for breakfast, next to coffee or cappuccino) I had to make a big shift mentally first. Vegetables for breakfast, why? Bacon and eggs? It's an American thing right? But then I stopped thinking what I'm used to, and I started asking what food makes me feel good, what gives me the best nutrients, and I started exploring.
Vegetables and eggs have been a healthy and simple solution for me since starting the "Quitting Sugar Challenge", also because you can add variety to your cooking method. One day can be omelette, another day you can try the Keto Egg Muffins or poached eggs. Let your fantasy guide you!
Ingredients (2-3 servings)
6 eggs
100 gr broccoli
4 big kale leaves
100 gr bacon / 4-5 strips
50 gr parmesan
Salt & black pepper to taste
Ingredients (2-3 servings) non-dairy version
Use 50 ml almond milk instead of the parmesan
The principle of the recipe is very simple. Cook the vegetables and bacon in advance a little bit, then prepare your frittata. Start with the broccoli. Cut them in florets and stir-fry for 5 minutes, until crunchy.
Add in the kale leaves cut in strips and stir for 2 minutes. Set aside.
On high heat, cook the bacon for a minute on each side, until golden brown. Cut in smaller rectangles.
Beat the eggs in a bowl, add the parmesan cheese (or almond milk for the non-dairy version), a pinch of salt and black pepper to taste and beat for a few more seconds. Sprinkle a non-stick pan with olive oil, let it warm up for 30 seconds then add the vegetables and bacon. Distribute evenly on the pan and, at last, pour the egg mix over the other ingredients.
Cover with a lid, cook for 3 minutes on one side then flip. Cook for 3 more minutes and in the end transfer to a serving plate. Garnish with chives, mint or crushed black pepper as you prefer.
