Roasted Red Pepper & Kale Frittata

Ingredients

1 tbsp coconut oil

1/2 cup chopped red pepper

1/3 cup chopped onion

3 slices crispy bacon, chopped

2 cups chopped kale, de-stemmed and rinsed

8 large eggs

1/2 cup almond or coconut milk

Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. In a medium bowl, whisk the eggs and milk together. Add salt and pepper. Set aside.

2. In a non-stick skillet, heat about a tablespoon of coconut oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent. Add kale and cook until it wilts, about 5 minutes.

3. Add eggs to the pan mixture, along with the bacon. Cook for about 4 minutes until the bottom and edges of the frittata start to set.

4. Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.

Serves 4

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