Bacon, Mushroom & Kale Frittata With Oven Dried Tomatoes

Bacon, Mushroom and Kale fritatta, paleo, Whole30 compliant, onions, oven dried tomatoes

I’m not gonna lie.

I’m kind of in a hurry today, so let’s get down to business.

This frittata?

Pretty much awesome.

The only thing missing was about 4 ounces of soft Mascarpone cheese whisked into the eggs.

But, alas. This is a Paleo frittata.

No cheese for you.

Well, really, YOU could have cheese, I was mostly talking to the frittata, (or the me who was formerly doing the Whole30 program).

I’m suggesting you do add that soft and sweet Italian cream cheese if you’re not operating within a limited food framework.

I’m also going to suggest, if you are not limited, that you sprinkle some shredded Italian-blend cheese over the top right before you bake it.

Because really, frittatas were invented as a cheese vehicle of sorts.

(Probably not true, but that doesn’t stop me from wishing it was).

Lovelies, that’s it for today.

Should I call you Lovelies? Sometimes I write things that I don’t say.

I just think them in my head, and I want to say them out loud, but then I just think I’ll sound weird.

So you all get what’s in my head AND what really comes out of my mouth.

Creepy, huh?

Friends, Guys, Pals and Gals, Peeps. . . . What should I call you?

Oh! And before I forget – the tomatoes in that baby – they’re oven dried and deliciously sweet. I’ve got the recipe right here.

Later Gators.

I’ll see you mañana.

Bacon, Mushroom & Kale Fritatta with Oven Dried Tomatoes

Total Time: 35 minutes

Yield: 6 servings

This is a great make ahead breakfast for a busy week ahead, but it's also delicious and pretty - the perfect dish for enteraining guests. Slices can be individually wrapped and refrigerated for a stash of grab-and-go breakfasts if desired.


  • 1 teaspoon Ghee
  • 2 cups sliced button mushrooms
  • 2 tablespoons minced red onion
  • Splash of white wine vinegar
  • 1 jalepeno, seeded and diced
  • 1/4 cup chopped oven dried tomatoes (sun dried works too)
  • 5 large eggs
  • 2 bacon slices (crisp cooked and crumbled)
  • Salt and Fresh Ground black pepper to taste
  • 1 Cup washed, dried, and chopped kale leaves
  • Olive oil spray


Preheat oven to 350.

In an oven safe, 10 inch skillet, melt 1 teaspoon Ghee over medium heat. When ghee is melted, add mushrooms and onions. Sprinkle lightly with salt. Sautee until liquid is gone and mushrooms are tender add in jalepeno and sautee for about 2 minutes. Remove from heat.

In a separate bowl, whisk eggs until whites and yolks are thoroughly incorporated. Stir in bacon crumbles, chopped tomatoes, salt and pepper. Set aside.

Spread mushroom and onion mixture evenly over the bottom of the skillet. Spread the kale leaves out evenly over the top of the mushrooms. Slowly and evenly pour the egg mixture over the kale and mushrooms, making sure that bits of bacon and tomato are evenly distributed throughout the dish. Some parts of the kale will be exposed above the egg mixture. Lightly spray the exposed leaves with olive oil.

Bake in 350 degree oven for 15-18 minutes until the center is set.

If you'd like the top of the fritatta browned, place it under the broiler for 2-5 minutes.

Serve hot or at room temperature.


Sara | Home is Where The Cookies Are


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