Pesto Zucchini Noodle Bacon Frittata with Mushrooms and Kale
This zucchini noodle frittata is a delicious heart-healthy snack made with mushrooms, kale and bacon to give it that flavor we just can’t resist. The zucchini noodles provide a good source of fiber to satisfy your hunger while the cheese free pesto finishes off the dish nicely. As with all of our dishes we recommend using only natural organic ingredients.
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Pesto Ingredients
- 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
Frittata Ingredients
- 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 for Pesto Zucchini Noodle Bacon Frittata with Mushrooms and Kale
1. Preheat the oven to 375 degrees. Place the bacon in a large skillet and cook over medium-high heat until the bacon begins to become crispy. Reduce the skillet heat to medium and move the bacon to a paper towel lined plate or wire rack to drain. Leave approximately 1 tablespoon of bacon fat in the skillet to cook with the rest of the ingredients.
2. While the bacon drains sauté the mushrooms in the skillet for at least 2 minutes and then toss in the zucchini noodles and kale. Evenly sprinkle in the garlic powder and continue to sauté until the majority of kale is cooked and is limp.
3. Uniformly pour the beaten eggs over the noodles, covering them completely. Add a fair measure of cracked black pepper and continue to cook for approximately 2 minutes or until the eggs begin to set up.
4. Lay the entire skillet in your preheated oven for about 20 to 25 minutes. Keep an eye on it after 20 minutes as they can become overdone quickly. A good test is to stick a knife blade into the frittata. If it comes out clean, Its done.
5. After you place the skillet in the oven you can create your pesto. It is pretty simple…put every pesto ingredient into a food processor and blend until smooth. Taste your pesto as you are blending and add extra salt, pepper, garlic or basil to make what tastes best to you.
6. The frittata comes right out of the oven ready to serve with a side of pesto. Cut yourself a slice and enjoy!
Special thanks to PaleOMG for this delicious recipe!
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