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:

Quickview
414k Calories
15g Protein
36g Total Fat
8g Carbs
21% Health Score
Limit These
Calories
414k
21%

Fat
36g
56%

  Saturated Fat
8g
50%

Carbohydrates
8g
3%

  Sugar
2g
3%

Cholesterol
263mg
88%

Sodium
583mg
25%

Get Enough Of These
Protein
15g
32%

Vitamin K
229µg
219%

Vitamin A
3472IU
69%

Manganese
1mg
57%

Vitamin C
43mg
53%

Selenium
28µg
41%

Copper
0.69mg
35%

Vitamin B2
0.54mg
32%

Phosphorus
291mg
29%

Vitamin E
3mg
24%

Vitamin B6
0.44mg
22%

Vitamin B5
1mg
17%

Potassium
590mg
17%

Folate
66µg
17%

Iron
2mg
16%

Magnesium
61mg
15%

Zinc
2mg
15%

Vitamin B3
2mg
15%

Vitamin B1
0.21mg
14%

Vitamin B12
0.73µg
12%

Calcium
110mg
11%

Vitamin D
1µg
10%

Fiber
1g
6%

covered percent of daily need
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