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Bacon-Leek-Kale Frittata

(plural of frittata) are a great way to use up vegetables. Sunday was always the day, in Italy, to use up the veggies that were leftover from the week. Sometimes it was a minestrone. But more often than not I made a vegetable frittata.

This is fast, easy and portable; it makes a great snack after a hike or a nice, protein-filled lunchbox goodie. And it's just as good cold as it is warm. Use whatever veggies you have on hand. Here's what I did tonight for tomorrow's lunchboxes...with some delicious greens from my WE Cooperative CSA box from Fogline Farm in Soquel.

1 leek, trimmed and diced
5 strips of applewood smoked bacon, cut into 3" pieces
1 bunch of kale, rinsed and chiffonaded
splash of olive oil
7-8 eggs (this was for a 9"x13" pan, adjust your eggs to fit your pan)

Preheat the oven to 350 degrees.

In a large, flat-bottom pan, heat a splash of olive oil and caramelize the leeks. Add the bacon and cook until the fat is rendered. Toss in the kale and cook till the stems are just fork tender. Butter a baking dish. Spoon the leek, bacon, and kale into the dish. Cover with beaten eggs. Wrap the dish with foil.

Bake it in a 350 degree oven till the center is firm, usually about an hour. Uncover the dish and bake for another 5 minutes until the top is lightly crisped and golden brown.

What's your favorite combination of vegetables for frittata?!? Leave me a comment below, or email me at constantmotioncamilla [at] gmail [dot] com.


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