Csa Bounty Frittata

1. 1

   As noted above, as you're hand tearing the kale, rough it up a bit by rolling between your palms, salt it, and let sit for a bit. Also salt the chopped tomatoes and allow to drain.

2. 2

   Cook bacon over med heat in a cast iron skillet till cripsy, drain well on paper towels, and crumble when cooled.

3. 3

   Toss potatoes in the bacon fat, and cook until beginning to brown. Add onion and pepper, cook until onion is translucent. Add the shredded kale, saute until wilted. Add mushrooms, saute until they're lightly cooked. Add tomatoes and the crumbled bacon, stir to combine. Sprinkle 3/4 of grated cheese over the vegetables, and pour the egg/milk mixture evenly over the vegetables.

4. 4

   Turn oven to 400F. Gently cook the frittata, using a spatula to ease the uncooked egg mixture into contact with the skillet. When nearly set, sprinkle remaining cheese over top of frittata, and transfer to middle rack in oven. Change oven to Broil, and watch closely until eggs are completely set and cheese is bubbly and slightly browned. Remove from oven and let sit at least 15 minutes before cutting into and devouring.

* Per serving · 4 servings · Values may vary.