Bacon, Kale, and Tomato (BKT) Frittata
November 26, 2013
Things that make me happy: I’m finished with two hugeeee tests from yesterday and today AND in ~48 hours I’ll have a very happy post-Thanksgiving stomach (food coma, anyone?)…
*sidenote (bear with me): the food coma will NOT be induced from high consumption of the amino acid tryptophan in turkey. Total myth (I knew that undergrad Biochem II knowledge would come in handy). While tryptophan does increase serotonin levels (chillaxing agent), the levels in turkey are low (about the same as chicken) AND it works best on an empty stomach (which is like…never on Thanksgiving). When it’s combined with amino acids from other foods, it has to compete and doesn’t end up being as effective. The real reason you’ll be tired is because you ate a crap-ton of starchy carbohydrates and sugars, duhz. Sorry for the boring tangent…but hey, imagine how cool you’ll look when you explain it to your Thanksgiving crew!! You’re welcome *
So after my cumulative final this morning (just four more eeeek), I got a good nap in, went to Central Market, and now am sitting in bed with a Pandora holiday playlist and some green tea…ahhhh, bliss. Thanksgiving break is a huge tease of Christmas break, but hey, I’ll take it. I don’t know what the heck I was thinking going to grocery shop at 5:00 PM two days before Thanksgiving…it was a freaking nightmare. Crowded grocery stores are a huge pet peeve of mine. HUGGEEEE. I usually consider myself a pretty nice person to strangers…but lemme tell you, if you’re obstructing an aisle for more than a few seconds and/or moving at turtle pace, imma go into b*tch mode (which is just me giving the evil eye, ok, I’m not actually crazy). Unless you’re older than 80 or have a disability…then you get about half a minute
Look!! I gotta frittata!! Sorry…had to. I made this frittata because I lovee baked eggs and because for the past few days, I didn’t want to spend the usual time with my morning egg routine. This is a very simple recipe and can be used with any oven-safe skillet (doesn’t have to be cast iron, but cast irons are the bomb.com). Mine had bacon, kale, mushrooms, red onion, and tomato, but you can really use whatever meats or veggies you please. I named it the BKT (instead of BLT) because let’s be honest, lettuce would be straight up nasty in this.
Bacon, Kale, Tomato (BKT) Frittata (makes 4 servings):
- 5 eggs (depends on your skillet size, mine is small)
- 3 slices bacon
- 1 tomato, sliced
- 1 red onion, chopped
- 1 ½ cups kale
- 1 cup mushrooms
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tsp dried parsley (optional)
Preheat oven to 350 F. Mix together eggs, salt, pepper, and parsley. Cook the bacon on the skillet until edges start to curl, remove bacon and let cool. Leave enough bacon grease to adequately coat skillet and add mushrooms and tomato, then kale. Once the veggies are tender and the kale is cooked, add crumbled bacon and egg mixture, and carefully mix. Add tomato slices to the top (makes it look even tastier) and bake for about 25 minutes, until knife can cut in the middle and come up looking clean.
My study breaks have been primarily consisted of me on websites/Instagram looking for the perfect Thanksgiving recipes…and I found ‘em. Stay tuned to see which ones I chose!!