Hearty Frittata


  • 2 pieces thick cut applewood smoked bacon
  • 2 small red potatoes sliced thinly
  • 5 small precooked sausage links crumbled (thawed if packaged frozen)
  • 1 cup mushrooms sliced
  • 1 cup kale roughly chopped
  • 1 cup rainbow chard
  • 8 eggs
  • 1 cup plus 1/4 coup shredded extra sharp cheddar
  • 1 jalapeno sliced - optional


  1. Cook bacon in cast iron or nonstick skillet until crispy, drain on paper towel lined plate, crumble
  2. Reserve 1 tablespoon of the bacon drippings and discard the rest
  3. Heat reserved bacon drippings over medium, add potato slices in a medium layer, cook about 2 minutes or until browned on one side, the flip to brown the other side
  4. Add mushrooms and cook about another 2 minutes
  5. Stir potatoes and mushrooms
  6. Add kale and rainbow chard
  7. Stir and cook until greens are mostly wilted, 3-4 minutes
  8. While greens are wilting, whisk eggs together in a bowl
  9. Add 1 cup of the cheddar to the eggs and whisk to combine
  10. Stir the vegetables to be sure they are evenly distributed
  11. Pour eggs over the vegetables, add bacon and sausage, stir to combine
  12. Layer jalapeno (if using) over the top
  13. Cook 7-9 minutes or until sides are set
  14. Turn on oven broiler
  15. Sprinkle remaining 1/4 cup cheddar cheese over the top
  16. Transfer skillet to oven and broil until top is set and fluffy and cheese is melted and bubbly, about 4-6 minutes
  17. Remove from oven and let sit for 3-4 minutes
  18. Cut and serve