Kale and Goat Cheese Frittata

I am trying to add a few steps to my morning routine, and so having breakfast made for the week has seemed to be a great step to do.  And frittatas are an easy way to do this.  This recipe came from Real Simple earlier this year and I updated it because I had half a package of bacon left from something else, so I decided to go ahead and add that first, by frying it up before adding the onion.

Kale and Goat Cheese Frittata

Kale and Goat Cheese Frittata

1 Tbsp olive oil
1 c chopped yellow onion
4 c chopped curly kale
10 large eggs
1/2 c whole milk
2 Tbsp Dijon mustard
1 1/4 tsp kosher salt
1/2 tsp black pepper
4 oz (1 c) goat cheese, crumbled
1 Tbsp fresh dill leaves

Preheat oven to 400 degrees with the rack in the upper third of the oven.  Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high.  Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes.  Add the kale; cook, stirring often, until slightly softened, about 2 minutes.  Reduce heat to medium.

Whisk together eggs, milk, mustard, salt, and pepper in a large bowl; pour over the vegetables in the skillet.  Cook until the edges are just beginning to set, about 1 minute.  Top evenly with the cheese.  Bake in oven until set, 15 to 20 minutes.  Top with fresh dill.


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