Bacon, Vegetable, and Kale Frittata (2024)

Ladies and Gents, meet the frittata of ourfood dreams! A frittata that packs a nutritional punch, and explodes with more flavor than one could ever imagine possible for a humble frittata.

Is it possible to explode with flavor? Hmmm, let’s just go with it!

This frittataisn’t very photogenic, but it’s not what’s on the outside that counts, right?! In order to trulyget to know this not-so-photogenicfrittata, youhave to peek inside–past the cheesy surface. Friend, that’s where the good stuff is scattered.The really good stuff, like: bacon, mushrooms, peppers, potatoes, and leafy greens.

This is the first frittata recipe shared on Live Simply, which is kind of a shame since a frittata is such an easy and inexpensive way to create a hearty, real food meal. So right now, I’m promising you that today’s recipe won’t be the last. More frittatas to come!

If you’re new to the world of frittata making,then you’re in for a treat. A frittata is basically, in my opinion, a bulked-up omelet. There are two main differences that set a frittata apart from an omelet:

1. The frittata starts on the stove-top and then finishes in the oven. With fifteen minutes in the oven, there’s time to clean-up, set the table, or even fold a few pieces of laundry (maybe, maybe not). Or how about just sitting down to a glass of wine, or coffee–depending on the time of day.

2. A frittata embraces its hearty fillings rather than hiding them. I’ll admit, I struggle with getting the fillings perfectly tucked inside an omelet, and then flipping that omelet without losing any of those precious fillings. With a frittata, there’s no hiding or flipping. Just pour the eggs over the veggies and meat, and embrace the rustic look that comes from having fillings scattered everywhere–kind of like living in a home with two kids ;). Embrace it, Mom!<–I’m talking to myself here.

Another way of looking at a frittata is as a bulked-down (again, is this a thing?) quiche. While I love a good quiche, there isn’t always time to make a pie crust, no matter how easy my recipe may be to pulse together. That, my friend, is when a frittata recipe comes in handy. A frittata is hearty like a quiche,just without the crust base, which means one less step and mess in the kitchen.

Today’s frittata recipe makes for a veggie-packed breakfast, brunch, lunch, or dinner. Since the frittata is so incredibly filling, you don’t really need much else to accompany a slice. Of course, if you want to create more of a “meal,” then I suggest serving the frittata alongside homemade muffins (maybe make them in advance?) or toast, raw carrots and celery, or a simple salad. I’ve also been known to sandwich a slice of frittata between two slices of sourdough toast, sprouts, and mashed avocado.

And one more suggestion…

A frittata is a greatmeal to prepare on a Sunday afternoon, and then enjoy throughout the weekas a homemade “fast food” option. It’s easy to eat good foodon a busy morning when there’s something like a frittata tucked away in the fridge.

A frittata is one of 16 different egg styles, and one to add to your meal plan often. You won’t be disappointed.