Breakfast round 2 at our house this morning was a fritatta with bacon and collard greens that turned out even better than I expected it would! I will definitely be making it again so wanted to get the recipe written down here before I forget how I made it :-) .
Makes 3-4 servings
10 eggs (organic, free range, and pastured preferred)
2 Tbsp water
8 oz package natural bacon (no antibiotics and nitrite free), diced
1 bunch collard greens, de-stemmed and roughly chopped
2 cloves garlic, minced
1/2 large onion, thinly sliced
Red chili flakes
Cheese, grated (optional)
Pre-heat oven to 350 degrees. Bring pot of water to a boil and cook chopped collard greens for 10 minutes. Pour into colander to drain. Chop bacon into bite sized pieces and saute over medium heat until browned in an oven safe skillet. Remove from skillet and set aside. Remove additional bacon grease if needed to leave 1-2 Tbsp in pan. Add sliced onion and minced garlic with a pinch of red chili flakes (more or less for spiciness as desired) and cook until onion is soft and lightly browned. Return bacon to the pan and add drained collard greens. Saute for 5-10 minutes until everything is well cooked together. While collards are sauteing, mix eggs with water and spices as desired. I think I used about a 1/4 tsp salt, pepper, garlic powder and paprika. Add egg mixture to greens in skillet and mix well to combine. Cook over medium heat for about 5 minutes until mostly set (egg will still be wet on top). Move to middle rack of oven and cook for 5 more minutes until all egg is cooked. Top with grated cheese if desired and tolerated and broil for 2-4 minutes until top and/or cheese begins to brown. Let cool, cut into slices, and serve!