Guest Post: Pesto Zucchini Noodle Bacon Frittata with Mushrooms and Kale
Serves: 4-8
 
Ingredients
  • For the pesto:
  • 1.5 packed cups of basil leaves
  • 1.5 tbsp minced garlic
  • ½ tsp ground salt
  • ¼ tsp pepper
  • 3 tbsp pine nuts
  • ¼ cup olive oil
  • For the frittata:
  • 5 pieces of bacon
  • 1.5 cups chopped kale
  • 2 small zucchinis, spiralized (Blade C)
  • 1 cup sliced button mushrooms
  • ½ tsp garlic powder
  • 6 eggs, beaten
  • cracked pepper to season
Instructions
  1. Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.
  2. Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.
  3. Pour the eggs over the noodles, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, letting the eggs cook to set on the bottom.
  4. Place in the oven for 20-25 minutes or until you can stick a knife through the center of the frittata and it comes out clean.
  5. While the frittata is baking, prepare you pesto sauce: place all of the ingredients in a food processor and pulse until creamy. Taste and adjust seasonings to your liking.
  6. When the frittata is done, serve immediately with side of basil pesto. Enjoy!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/guest-post-pesto-zucchini-noodle-bacon-frittata-with-mushrooms-and-kale/