Craving something different today? Give a frittata a try! Perfect for breakfast, brunch, lunch or even dinner! Frittatas are a great gluten-free, low carb, healthy way to get your veggies, protein and healthy fats in. This version helped me use up some things in the fridge while also making enough for 2 days, so feel free to swap whatever you need to use up in your fridge too.


2 slices of bacon – optional
1/2 onion, sliced
2c kale, shredded (any green will work!)
1 beet, roasted – this is how I make them
6 eggs
1/4c ricotta/cottage cheese – optional
1/4c feta


Preheat oven to 325°F. Use an OVEN SAFE saute pan or skillet. Cut up and cook bacon, remove from pan. Reserve about a tablespoon of grease. Saute onions on med-low-medium until golden brown, about 10 minutes. Add kale with a little salt and pepper. Stir until wilted, 1-2 minutes. Dump in the beets and bacon, stir. Whisk eggs throughly with a pinch of salt and pepper, add ricotta, whisk and pour into the pan. Top with feta and put directly into the oven. Bake for 22-28 minutes.


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