MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon, Potato & Kale Frittata
Categories: Five, Pork, Greens, Potatoes
Yield: 6 Servings

12 oz Tiny red-skin new potatoes;
- quartered
6 sl Bacon; coarse chopped
2 c Chopped fresh kale
1/2 c Coarse chopped onion
8 lg Eggs; lightly beaten

In a covered medium saucepan cook potatoes in enough
boiling lightly salted water to cover about 10 minutes or
just until tender. Drain; set aside.

Meanwhile, preheat broiler. In a large broilerproof
skillet with flared sides cook bacon over medium-high
heat until starting to crisp. Add kale and onion; cook
about 5 minutes or until onion is tender. Stir in the
cooked potatoes.

In a medium bowl whisk together eggs, 1/4 teaspoon salt,
and 1/4 teaspoon ground black pepper. Pour egg mixture
over potato mixture. Cook over medium-low heat. As
mixture sets, run a spatula around edge of skillet,
lifting egg mixture so uncooked portion flows underneath.
Continue cooking and lifting edges until egg mixture is
almost set (surface will be moist).

Place skillet under the broiler, 4 to 5 inches from heat.
Broil for 1 to 2 minutes or until top is set and no
longer wet. (Or set oven to 400ºF/205ºC and bake about 5
minutes or until top is set and no longer wet.) Let stand
for 5 minutes. Slide frittata out onto a serving platter.
Cut into six wedges.

Makes: 6 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

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... Adding bacon changes it from good to very good.

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