Over the years, I have officially become a person who needs breakfast. I feel like it wasn’t too long ago that I could down a few cups of coffee first thing in the morning and wouldn’t feel hungry until about two p.m. How did I ever do that?
Well, I still need the coffee but in addition to something solid to kick-start my metabolism. One thing I learned by reading into the Whole30 book a bit, is that when you drink coffee on an empty stomach it triggers the release of cortisol into your body as it is suddenly forced to process caffeine. This puts your whole body’s rhythm out of whack right off the bat. By first drinking a glass of water and having even the littlest bit of food, you tell your body that it is time for your metabolism to start back up again after fasting during sleep. Once the cogs are in motion, dealing with the caffeine in coffee is a much easier and gentler process for your body. I have been doing my mornings in the wrong order for 10 + years now! Ha!
I made this frittata for breakfast before work on Friday and it kept me full and satisfied all the way through my workday! The great thing about frittatas is that they serve as such a wonderfully empty canvas for any veggies or meats that you might have laying around. They are good for “cleaning out the fridge.” This particular incarnation had potatoes, bacon, tomatoes and kale. All it needed was a dash of the all-important Cholula and voila! Breakfast is served. Have a glass of water first and don’t forget the coffee.
Frittata with Bacon, Potato, Tomato and Kale
Serves 2 (or 1 with leftovers!)
- 6 eggs, beaten
- 1/4 small red onion, thinly sliced
- 3 slices Pedersen’s bacon, cut into lardon
- 1 small Yukon Gold potato, quartered and sliced into 1/4 inch slices
- 2 baby purple potatoes, quartered and thinly sliced
- 6-8 cherry tomatoes, quartered
- 1 cup kale leaves, chopped
- 1 tablespoon fresh parsley, minced
- fresh lemon, salt and pepper
Preheat the oven to 350 degrees.
In a medium sized non-stick oven safe pan over medium heat, add the bacon and begin to render. When the bacon is about halfway cooked (some crispy bits, some meaty bits) add the potatoes and onions to the pan and saute, 3-4 minutes, until starting to soften. Season with a little salt and a little pepper.
Add the tomatoes to the pan and cook, stirring occasionally, for about five minutes. The tomatoes will have begun to break down. Stir in the kale and season again with salt and pepper. Squeeze a quarter of a lemon’s worth of juice into the pan.
Push the vegetables down into an even compact layer coating the bottom of the pan. Season the eggs with salt and pepper and gently pour over the vegetables in the pan. Lower the heat, then jiggle the pan to distribute the eggs into all the nooks and crannies. Continue cooking on the stovetop until the edges of the frittata are beginning to set.
Transfer to the 350 degree oven and bake until the eggs are set, about ten minutes. Sprinkle with fresh chopped parsley, slice and enjoy!