bacon red pepper and goat cheese frittata

I have a love-hate relationship with frittatas.  I can’t tell you how many times I’ve removed the skillet from the oven with an oven mitt and then immediately grabbed the skillet handle with my bare hands.  I’m only admitting to doing it twice…that’s all my pride can handle.  In the case of your frittata, do as I say, not as I do!  Your hand will thank you.  This week’s Bacon Red Pepper and Goat Cheese Frittata has interchangeable ingredients.  If bacon isn’t your bag – omit it. The same goes for the red pepper.  If you have great disdain for goat cheese, use your preferred cheese.  However, if you’re just unsure about goat cheese, a frittata is a great way to try it.  It adds a certain creaminess that is oh soooo good!

hope this makes your belly smile…

Adapted from Aggies Kitchen

5 organic eggs + 3 organic egg whites
½ c. organic milk
sea salt/black pepper, freshly ground
2 t. olive oil
½ red onion
1 organic red bell pepper, chopped
3 slices of preservative-free bacon, chopped
1-2 garlic cloves, minced
2 large handfuls of organic chopped kale (or other preferred greens) chopped a bit more finely
3-4 oz. goat cheese
green onion, finely chopped (optional topping)
Greek yogurt (optional topping)
salsa (optional topping)
hot sauce (optional topping)

Directions: In a medium bowl, whisk the eggs, milk, and salt/pepper.  Preheat the oven to 400 degrees.  To an oven-proof skillet heated to medium heat, add the bacon.  Cook for 2 to 3 minutes before adding the onions and bell peppers.  Cook until the veggies are softened, stirring occasionally (about 5 minutes).  Over-stirring will prevent the onions from caramelizing which brings out an incredibly sweet flavor.  Add the kale, stirring a few times until it wilts.  The next garlic step happens quickly … stir in the garlic.  Allow it to cook for a minute or two at the most (just until you can really smell the garlic). Scrape the bottom of the skillet with a spatula to loosen any bits of food.  Pour in the egg mixture to evenly coat the pan.  Allow to cook until the eggs have firmed up around the edges.  Evenly crumble the goat cheese on the top.  Bake for about 5 minutes in the oven.  It’s done when the eggs have firmed up in the center and the goat cheese is bubbly.  I like to finish each sliced piece with a dollop of organic Greek yogurt, a few dashes of hot sauce or salsa, and some finely chopped green onions.

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