An easy, all in one pan Bacon Frittata with Caramelized Onions, Baby Kale and Goat Cheese that’s primal, grain free, gluten free and low carb. A great addition to brunch or make it ahead for easy weekday grab and go breakfast…
Ingredients [ For 8 to 9 people ] [ Preparation time : 12 minute – Cooking time : 25 minutes ]
- 5 slices nitrate free bacon I like this brand.
- 1 small-med yellow onion cut in half and sliced thinly and evenly.
- 1/4 tsp sea salt for Onions.
- Large handful baby kale.
- 8 large eggs.
- 1/4 cupful fat coconut milk or organic heavy cream.
- 1/8 tsp salt for the egg mixture.
- 1/2 tsp garlic powder.
- 1/3 cup goat cheese.
Preheat your oven to 400 degrees. Heat a medium cast iron skillet or another ovenproof skillet over med-hi heat and add your bacon.
Cook bacon until crisp, flipping once, and remove from pan to drain on paper towels. Retain at least 2-3 tbsp of the bacon fat to caramelize the onions
Lower the heat to the lowest setting and allow the pan to cool a bit. Add the onions to the pan with the bacon fat, add the 1/4 tsp sea salt and stir to evenly coat
Adjust the heat so the onions soften – the caramelization process will take about 15 minutes – during this time stir occasionally, making sure they don’t burn.
While the onions cook, whisk the eggs and coconut milk or heavy cream with the 1/8 tsp salt and garlic powder until fully combined and set aside
Once the onions are a deep caramel color, soft, and fragrant, stir in the baby kale, and crumble in the crispy cooked bacon
Pour the egg mixture over the onions, kale, and bacon mixture until the edges begin to cook, then remove from heat.
Sprinkle the goat cheese over the top and put the pan on the middle oven rack.
Bake the frittata in the preheated oven until set, about 15 minutes.
I prefer my frittatas when they begin to brown around the edges and the middle has just set.
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