Breakfast frittatas are my saving grace during this hectic time of year. What I love about a breakfast frittata is that you can make it ahead and reheat it for breakfast when you’re in a hurry. I always make a few different varieties in advance and have them in the refrigerator so I don’t have to think about breakfast.
This breakfast frittata recipe uses bacon, kale, red pepper, and potatoes because that is what we can arriving from the CSA (community supported agriculture) right now, but I’ve also made great breakfast frittatas with mushrooms, leeks, leftover broccoli, leftover turkey, sausage, spinach, etc. What makes breakfast frittatas so great is that you just use what you have on hand. The recipe is the same, just change up the ingredients in the breakfast frittata. You can also top with salsa before serving.
The breakfast frittata recipe calls for four small red potatoes and I realized that my idea of small and your may not be the same. Here’s a picture of the size I used and they are shown next to a soup spoon for comparison. They were about 2-2 1/2 inches a piece. If you can’t find ones this small use the larger ones just cut down the number to compensate.This breakfast frittata recipe can serve 4-8 depending on what other items you are pairing with it.
Breakfast Frittata Ingredients:
- ½ onion
- 1 clove garlic
- 4-6 strips grass fed organic bacon
- 4 small red potatoes, diced
- ¼ cup red pepper, diced
- 6 pastured organic eggs
- ½ cup chopped kale
- 3 Tbs coconut milk or milk alternative
- ½ tsp sea salt
- ¼ tsp smoked paprika
- ¼ tsp fresh ground black pepper
- 1 Tbs chopped green onions and/or leeks (optional)
- ½ cup grated raw cheddar cheese
Breakfast Frittata Directions:
- Preheat oven to 400 degrees.
- Chop onions and mince garlic. Allow to set for 5-10 minutes.
- In a 10-inch skillet cook bacon until crisp. Drain on paper towels. Crumble.
- Whisk together eggs, kale, coconut milk, sea salt, smoked paprika, and pepper.
- Stir in green onions if using, and bacon crumbles.
- In same skillet use bacon grease to cook onion, red pepper, leeks, and potatoes, cook until soft, approximately 5-8 minutes. If necessary to keep from burning add a little coconut oil. Stir frequently while cooking.
- Add garlic and cook another minute. Stir continuously.
- Pour egg mixture into skillet. Cook over medium heat for 5 minutes.
- When eggs are halfway set, sprinkle cheese on top and transfer skillet to oven. Bake for 8-10 minutes or until frittata is fully cooked and golden in color.
- Allow to rest for 5 minutes before cutting and serving.