Gluten Free Bacon and Goat Cheese Frittata

Bacon Potato Kale Frittata


The saying goes that real men don't eat quiche and thanks to the crust, neither do I.  Next step, find a recipe that allows me to enjoy all the things I love about quiche without the gluten.  Enter the hearty, veggie filled frittata.  Perfect for a Sunday brunch.  Now, the one I've listed here is simply what I had in the fridge this morning when I decided to cook this.  If you have eggs and cheese, the rest is completely up to you.  Some other ingredients I like to include are: Peas, asparagus, broccoli, or peppers.  Also feel free to use whatever cheeses you have available to you.  We really like pepper jack, cheddar, goat cheese and smoked gouda.  There are no wrong answers here.  Mix and match to find what you love.  I'll walk you through the steps so you know what to look out for along the way and then you'll feel confident any time you want to mix things up a bit.  Also, adjust the measurments based on the size of your pan.  For this demonstration I used a 10-inch iron skillet.


1/2 Onion diced
2 slices uncured turkey bacon
1 cup chopped kale
2 cups grated cheddar cheese
1 ounce of goat cheese
6 large eggs whisked together with a touch of half and half (unflavored almond milk also works)
1 1/2 cups diced potatoes (the frozen breakfast potatoes with peppers work here too)



Set your oven to broil.

In a lightly oiled pan cook the two pieces of bacon over medium heat and remove to a cutting board.

Next, saute the onions and potatoes until the potatoes have a nice brown edge to them.

Push them aside and add the kale to the pan with a little more olive oil if needed.  Cook until tender.  Mix all the veggies together in the pan.

While the veggies are cooking, chop the bacon into bite sized bits, then add 1 1/2 cups of the cheddar cheese, 3/4 of the goat cheese crumbled and all of the chopped bacon to the egg mixture and stir.

Pour the egg mixture over the veggies and give it a quick stir to make sure it completely covers all the veggies and reached the bottom of the pan.

Let cook over medium heat for about 5 minutes or until a jiggle of the pan shows the eggs are mostly cooked.  This part is a little tricky.  The eggs will just look a little more opaque if that makes sense.

Place the pan under the broiler and let cook for about two minutes until the eggs are finished on top and lightly browned.  You can stop here if you'd like.  For a heartier dish proceed to the next step.

Pull out of the oven and top with the rest of the cheddar cheese.  Return to broiler until the cheese is melted.  This will go quickly.  Don't get distracted or you will have a burned frittata. Remove from the oven and sprinkle with a little more goat cheese.

If you'd like to place it on a plate for serving, run a butter knife around the edge to make sure the eggs have released from the sides of the pan.  Slide onto a plate using a large spatula.  This dish is prettier broiled side up.  Let sit for a few minutes before cutting.

Serves 4

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