Bacon and Veggie Frittata

The last morning that I was in Atlanta, my parents made a frittata for me. Aww, aren't they just the sweetest? I don't know exactly how they prepped everything, so I'll just tell you what I would do.

Bacon and Veggie Frittata

1 cup kale, ripped to pieces

1/4 cup red bell pepper, chopped

1/4 cup orange bell pepper, chopped

1/4 cup yellow bell pepper, chopped

1/2 onion, chopped

1 cup roasted cauliflower (precooked)

5 strips bacon, chopped

8 eggs, whisked

Preheat oven to 350 F. Place your uncooked and chopped bacon into a large pan over medium-high heat. Cook for 5 minutes or until the pieces are crispy. Remove bacon pieces.

Add the onions and cook until starting to turn translucent. Toss in your kale, stirring to coat with the glorious bacon grease. (If you're not using grass-fed bacon, you could remove the bacon from the pan and pour out the bacon fat. Instead use coconut or olive oil for cooking the veggies.) Cook for a couple minutes before throwing in the rest of your veggies. Remove from heat and stir the bacon bits back in.

Transfer the veggies and bacon to a greased 13"x9" baking pan. Pour the eggs over the veggies and bacon, making sure that the ingredients are evenly distributed. Bake for 25 minutes.