As I’ve mentioned before, it’s been a lifesaver for my morning routine. I’m the kind of person who needs protein and fat in the morning, and a slice of frittata is the perfect portable meal. The egg + veg + meat formula is consistently tasty (even when cold), and endlessly customizable, so I have yet to reach frittata burnout.
This pie is a gourmet twist on my tried and true Ground Beef, Kale and Broccoli Frittata. It’s like that recipe went to college, did some traveling, and came home tanned and worldly.
Decadent, salty bacon takes the place of ground beef, and a roasted poblano pepper adds a smoky, unexpectedly complex flavor.
Never cooked with poblanos? They’re the bell pepper’s dark green, slightly hotter cousin. If you’ve ever had chiles rellenos at a Mexican restaurant, you’ve had a poblano.
Unlike bell peppers, which are pretty low maintenance, poblanos are best roasted and skinned. It’s not 100% necessary, but skipping that step can leave you with a slightly bitter pepper and skin that’s unpleasantly chewy. Trust me, the smoky flavor is worth the extra effort.
I also use cilantro here to add some brightness to the hearty bacon and eggs. All together it’s all got a wonderful Southwestern vibe, not to mention a gorgeous color. I mean, just check that out:
Can you tell I’ve been trying to up my food photography game? It’s a work in progress.
- 1 poblano pepper
- 2 Tbsp olive oil
- 4 slices bacon
- ¼ cup leek, finely chopped
- 2 cups kale, chopped
- 12 eggs
- 1 large handful fresh cilantro leaves (left whole)
- Salt and fresh ground pepper to taste
- Butter or oil to grease the pie plate
- First, roast the poblano. Preheat oven to 400 degrees F. Drizzle poblano with olive oil on both sides and roast on a baking sheet for 15 minutes, turning halfway through.
- Once the flesh has softened and the outer skin is blistered, remove poblano from oven. Place it in a mixing bowl and cover bowl with a plate or plastic wrap. Let the pepper steam inside the bowl for 10-20 minutes. (This further softens the flesh and makes the skin easy to remove.)
- Once steamed, remove stem and seeds, peel away blistered outer skin, and roughly chop.
- Reduce oven temperature to 280 degrees F.
- Next, cook the bacon over medium heat in a large non-stick frying pan. As it cooks, chop your kale and leek, and crack eggs into a large mixing bowl. Season eggs with salt and pepper and give them a good whisk.
- Once the bacon is crispy, place it on a paper towel to cool and roughly chop.
- Remove any excess bacon grease from the frying pan, but leave about 1 Tbsp. Add chopped leeks and kale to pan and cook until soft, 3 to 5 minutes.
- Grease a 12-inch pie plate with butter or oil, and add kale, leek, cilantro, and ¾ of your cooked bacon. Pour in the whisked eggs and mix well. Sprinkle remaining bacon bits on top.
- Place pan in the oven and bake until cooked through, 30 to 40 minutes.
I’m a cilantro lover and I find that it loses a lot of flavor when it's minced in cooked dishes. Leave the leaves whole to preserve that herby goodness!
P.S. Did you know it’s Theodor Geisel’s (a.k.a Dr. Seuss’s) birthday on March 2nd? What better way to celebrate than with a slice of this pie? AmIright?
In his honor, here are a few inspiring words to take with you today:
“You’re on your own. And you know what you know. And you are the one who’ll decide where to go.”
What’s your favorite egg + veg + meat combo? I’m always looking for new ideas!