Tonight I made a frittata.
In case you are unaware, a frittata is an Italian crustless Quiche. It’s also referred to as an Italian omelette. It’s a very delicious and protein packed meal, and it’s a good thing to eat after a strenuous workout because when your muscles are recovering, i.e. sore, they need protein to rebuild. It’s what will help you walk the next day.
I did my workout this morning, it’s XTrainFit, which is a little less intense version of a muscle confusion workout, similar to P90X. It’s a little more beginner friendly, and my hubby is beginning a workout routine, whereas I have been on one much longer. Since he decided to join me, I decided to shelf P90X until we can survive 90 days of this program together. To ramp it up a little, I’m still running in the evenings to add more cardio.
Anyway, the recipe turned out delicious, and my husband likes to call frittatas “free ta-tas” because he is basically a twelve-year-old boy. I laughed at it, so I must be one, too.
Here is the recipe that I made tonight, and it was inspired by all the veggies I had in the fridge that must have been used by tonight, or they would face the trash tomorrow.
Kale Frittata Carbonara (I added the Carbonara because it has bacon, and it sounded fancy!)
1/2 c parmesan or romano cheese, shredded
1/2 c mozzarella, shredded (I used one with pepperoni and marinara flavors incorporated)
1/2 c 2% milk (if you’re not watching fat, you can use heavy cream, and it’s delicious!)
1 c onions, diced
1c sweet red peppers, diced
2 c kale, stems and chewies removed
2 cloves of garlic, minced
1 tsp Oregano, dried (or fresh to taste, I just didn’t have any)
1 tbsp butter
10 slices of bacon cooked crispy, crumbled
black pepper to taste
Preheat broiler in oven.
In an oven-safe saucepan over medium heat, melt butter and brown garlic with oregano. Add in the onion and peppers. Cook until almost soft. Add in kale. Cook until kale has softened to your liking. Set aside from heat, but leave the burner on. Toss in the bacon crumbles.
In a separate bowl, blend eggs, milk, and both cheeses.
Push veggies to the side in the pan and return to medium heat. Pour the egg and cheese mixture into the open space. Let cook for just a moment until the egg begins to just stick to the bottom. Quickly blend in the veggies and bacon from the side. Do NOT scramble. If scrambling begins to happen, remove from heat and turn down burner.
You should have a semi-liquid mixture. Leave on medium heat burner until the bottom begins to set and top starts to turn barely white and bubbly.
Transfer whole pan to oven under broiler.
WATCH. LIKE. A. HAWK. to prevent burning. Time will depend on oven and rack placement. I had my rack set down low, and the broiler on high. Took about three minutes to brown and set fully.
Once golden brown and no longer runny, remove quickly, slice into four servings, and serve immediately.
This would be an amazing brunch option, but we ate it for dinner and had coffee with it to drink. It was the perfect combination. I imagine a nice red wine would be nice as well, but we did not have one!
12 Points Plus for Weight Watchers if you use the exact measurements I used. I put it into the recipe builder to get that measurement.
I encourage you to try this. It sounds complicated, but let me tell you, if you are like me and either chop and freeze your veggies or chop and store them ahead, it only takes around a half hour.
Oh, and my bacon tip, and trust me, I make the best bacon, is that I make it in the oven.
If you line a pan with foil, then top with parchment, you can lay out the bacon to cover the pan without overlapping. You then set your timer to 20 minutes and the oven to 400. I have never once burned the bacon, and it’s always chewy without being too crispy. Perfection. May take a little longer if you use thick bacon.
You can cook a whole amount ahead and crumble, storing in the fridge, as an add on for extra flavor, if you have the points. Bacon is ALWAYS worth the points to me. So is real, grass-fed butter.