Kale & Bacon Frittata

Did someone say bacon?  Is that allowed?  I say yes.  As long as it’s not with every meal, bacon can be part of a healthy eating plan.  Make sure to pick a brand that is sustainably farmed with no added nitrates.  My favorite is Applegate Organics Sunday bacon.  2 slices = 60 calories.  This frittata has 6 servings and only 4 slices of bacon, plus it’s packed with veggies.

As with all frittatas, use this as a guide, then add whatever veggies or ingredients you have on hand to make it your own.

Kale & Bacon Frittata

Kale & Bacon Frittata


  • 4 slices bacon
  • 1/2 red bell pepper, diced
  • 2 green onions, diced
  • 1/2 zucchini, diced
  • 2 cups kale, chopped
  • 1/8 tsp. each salt & pepper
  • 8-9 eggs
  • 2 Tbsp. cheese (optional)


  1. Prep everything before you start because the cooking process goes very fast. Preheat oven to 425 degrees. Place large oven-safe skillet on the stove over medium heat. Add bacon and cook 2 minutes per side or until crispy. Remove bacon from pan and place on paper towels to cool. Remove pan from heat and discard bacon grease.
  2. Place skillet back over heat and increase to medium-high. Add chopped vegetables and cook 2-3 minutes until veggies are bright and colorful. Chop cooled bacon and add back into skillet. Stir.
  3. Add eggs to skillet. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan. When the egg is no longer runny, sprinkle the top with cheese (if adding). Slide skillet into the oven and cook 5-7 minutes until set. Let cool for a few minutes then cut and serve.

Now it’s you turn! Please link up your healthy recipes below:

Alysa Bajenaru, RD is the official dietitian of Mamavation. You can find her bloggingtweeting, or chasing after one of her kids.

Mamavation Team

Mamavation Team

Mamavation Team

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  1. This looks and sounds so yummy, I pinned it so I can get the ingredients next time I go shopping. Thanks

  2. This looks and sounds absolutely delicious! Thanks for the recipe!


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