Guest Post: Pesto Zucchini Noodle Bacon Frittata with Mushrooms and Kale
If you have approximately 45 minutes to spend in the kitchen, Guest Post: Pesto Zucchini Noodle Bacon Frittata with Mushrooms and Kale might be a tremendous gluten free, dairy free, and whole 30 recipe to try. This recipe serves 4. One portion of this dish contains approximately 16g of protein, 36g of fat, and a total of 415 calories. For $2.13 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 4093 people were impressed by this recipe. Head to the store and pick up salt, pepper, olive oil, and a few other things to make it today. Many people really liked this main course. It is brought to you by Pale Omg. With a spoonacular score of 90%, this dish is great. If you like this recipe, take a look at these similar recipes: Kale Cesar Salad with Garlicy Chickpea Croutons (guest post), crockpot italian zucchini meatloaf – guest post, and Strawberry Ginger Kale Daiquiri: Guest Post by The Healthy Maven #BoozeWeek #Giveaway.
Servings: 4
Ingredients:
5 pieces of bacon
1.5 packed cups of basil leaves
1 cup sliced button mushrooms
6 eggs, beaten
1.5 tbsp minced garlic
½ tsp garlic powder
1.5 cups chopped kale
¼ cup olive oil
¼ tsp pepper
cracked pepper to season
3 tbsp pine nuts
½ tsp ground salt
2 small zucchinis, spiralized (Blade C)
Equipment:
paper towels
frying pan
oven
food processor
knife
Cooking instruction summary:
Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.Pour the eggs over the noodles, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, letting the eggs cook to set on the bottom.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.While the frittata is baking, prepare you pesto sauce: place all of the ingredients in a food processor and pulse until creamy. Taste and adjust seasonings to your liking.When the frittata is done, serve immediately with side of basil pesto. Enjoy!
Step by step:
1. Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.
2. Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.
3. Pour the eggs over the noodles, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, letting the eggs cook to 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.While the frittata is baking, prepare you pesto sauce: place all of the ingredients in a food processor and pulse until creamy. Taste and adjust seasonings to your liking.When the frittata is done, serve immediately with side of basil pesto. Enjoy!
Nutrition Information:
covered percent of daily need
