A hearty bacon, vegetable, and kale frittata. This nutrient-rich frittata may be served for breakfast, lunch, or dinner. Prep this frittata in advance for an easy "fast food" meal option.
Whisk the eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon chopped rosemary. Set aside.
Preheat the oven to 350F.
In a 10-inch cast iron skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 1 1/2 tablespoons of fat in the skillet (I had to drain half the fat--this will depend on your bacon).
Add the diced potatoes and sprinkle with 1/2 teaspoon salt, then sauté until golden brown, about 3-4 minutes. Add the diced onion and sauté until the onion is translucent and the potatoes are just starting to become tender.
Drizzle the veggies with olive oil and add the garlic, then sauté for 1 minute.
Stir in the bell peppers, mushrooms and kale, sauté until the kale is wilted and the peppers and mushrooms are starting to soften, about 3-4 minutes.
Add the bacon back to the skillet, then pour in the whisked eggs, making sure the eggs spread evenly in the skillet.
Transfer the skillet to the preheated oven and bake for 13-15 minutes, or until the eggs are set. The eggs will continue to cook in the next step...
When the eggs look firm, remove the skillet from the oven and top the frittata with grated Parmesan and cheddar cheese. Switch the oven to broil and return the skillet to the oven.
Broil, on low, until the cheese bubbles and browns slightly, about 2-3 minutes.
Serve hot. Garnish the frittata with chopped green onions (optional).