ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
I'm sure you've become acquainted with every egg dish known to man if you've done a Whole30. But have you tried this one?
Sun-dried tomatoes are so tasty, but I feel like they don't get enough love in the kitchen. And if you've tried our Big O Bacon, you get the hype. It's so. Damn. Good.
I love a good frittata for dinner. It's easy, it's warm, and it's everything you need nutritionally in one dish.
Another perk to making a frittata? Make 2 and freeze one for those nights you come home from work and simply can't fathom lifting a finger in the kitchen.
*use organic ingredients whenever possible*
8 large eggs
1/2 tsp salt
1 small onion, diced
2 cups chopped kale
1/2 cup chopped bacon (about 5 slices)
1/3 cup sun-dried tomatoes, chopped
Pre-heat oven to 425*.
Using a large bowl, whisk the eggs and salt until the yolks and whites are totally mixed. You can also use an immersion blender to do this.
In a 10-inch ovenproof nonstick skillet (or cast iron skillet) over medium-high heat, add the olive oil. Once the pan is hot, add the onion and kale. Cook, stirring occasionally until the onion is translucent - about 5 minutes.
Add the bacon, sun-dried tomatoes, and egg to the skillet. Cook, undisturbed, until the edges are set, about 2 minutes.
Transfer the frittata to the oven and bake for 10-13 minutes, until the eggs are set. Slice into 6 wedges, and enjoy warm.