Kale & 'Bacon' Frittata

Though I am good for fixing a hot breakfast during the week, Sunday mornings (if we aren't joining friends for brunch) will bring out something that is slight more involved. Thanks to the handout at yesterday's Weight Watchers meeting, we discovered a new recipe that got a whirl this morning.

Here is what you will need on your cutting board to make four, five Points Plus value servings.

• 2 slices turkey bacon
• 2 shallots
• 6 cups chopped kale
• 4 large eggs
• 6 tablespoons egg whites
• 1 tablespoon olive oil
• 1/4 cup crumbled feta cheese
• Salt & pepper

1. THE PREP WORK: Preheat the broiler. Using medium heat the oil on the stove and cook the bacon until crisp. Remove, bolt dry with a paper towel, and chop. Thinly slice the shallots and add to the pan that you cooked the bacon in. Cook, stirring frequently, until softened (roughly 2-3 minutes).

2. ADD THE KALE: Start adding the kale, a few handfuls at a time, to the shallots. Toss with tongs adding more kale as it cooks down. Cook until tender (roughly 3-5 minutes), if the skillet gets dry, just add a little bit of water.

3. MIX THE EGGS: In a large bowl, whisk the eggs, egg whites, cheese, chopped bacon, salt, and pepper. Pour over the kale mixture, stirring to distribute the ingredients. Cook, undisturbed,  over over low/medium heat until set (roughly 3-5 minutes). Transfer the skillet to the broiler and broiler until browned (30-60 seconds).

When you plate this up you could sprinkle some chopped scallions or dill (we did the scallions - don't think it added much), if desired. While we liked the end product, there are a couple of tweaks we think we would make for the next time...including; just using egg whites, cooking the bacon/shallots in cooking spray, and reducing the kale by half and adding some mushrooms.  For a spicier version, substitute out the olive oil for red chili oil. 

Eat Well My Friends...