Pesto Zucchini-Noodle Bacon Frittata with Mushrooms and Kale

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The other day at Easy-Way, I got a pack of zucchini for under a dollar. I looked for ideas to use up the zucchini and a few other things in my fridge, and found this frittata recipe! Although I embrace all food groups, it’s a bonus that this is a Paleo recipe, because my parents are both on low-carb diets and I like to find dishes that I could potentially cook for them.

This frittata is delicious and satisfying at the end of a long day. The recipe is designed for use with a device that cuts squash into “noodles,” but I shredded the zucchini with the large end of a cheese grater and it turned out fine.

Pesto Zucchini-Noodle Bacon Frittata with Mushrooms and Kale
From PaleOMG. Serves 4.

Ingredients:
6 eggs, beaten
5 pieces of bacon
1.5 cups chopped kale (or spinach)
2 small zucchini, shredded or spiralized
1 cup sliced button mushrooms (I used canned)
1/2 tsp garlic powder
Cracked pepper to season
Pesto, jarred or fresh. (See the link for a pesto recipe. I still had a jar made from my garden basil.)

Directions:
1. Preheat the oven to 375 degrees. In a large oven-safe skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel-lined plate, leaving a little bacon fat in the skillet.

2. Add mushrooms to the skillet and cook for 2 minutes. Add the kale, zucchini “noodles,” and garlic powder. Cook until the kale (or spinach) is mostly wilted, then slice or crumble the bacon and add it to the vegetables.

3. Pour the eggs over the bacon and vegetable mixture, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, until the eggs have set on the bottom.

4. Place in the oven for 20-25 minutes, or until you can stick a knife through the center of the frittata and it comes out clean. Meanwhile, prepare pesto sauce if needed.

6. Serve immediately with a side of pesto.

About Brenda W.

Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
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