Serves 6-10 slices
Sometimes for breakfast we make egg pies, otherwise known as frittatas. If you used a crust, it’d be called a quiche. No matter what you call this recipe, it’s super-delicious. The kale gets crispy on the top and adds a nice crunch! It’s best hot, but sometimes we steal leftover pieces right out of the fridge as we’re running out the door!
Kale is a fantastic vegetable we think everyone should try. It’s a crinkly leaf that’s kind of purplish-green and is full of great vitamins and minerals. And then we add two other favorites, black olives and bacon, to make this super yummy. We have it for breakfast, lunch, and dinner.
INGREDIENTS
• 1/3 lb nitrate-free bacon
• 2 C kale, chopped
• 1 C black olives, chopped
• 8 eggs
• ¼ tsp black pepper
• 1 prebaked pie crust (optional)
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Preheat oven to 350 degrees
2. Cook bacon in frying pan over medium heat until crispy, about 10 minutes.
3. Remove bacon from the pan and crumble when cooled.
4. Add kale to pan with bacon fat, tossing frequently; cook until softened, about 3 minutes (do not allow to wilt entirely; it will cook more in the pie).
5. Add crumbled bacon and olives to pan with kale, cook 2 minutes until warmed through and well combined.
6. Lay vegetable mixture into precooked pie crust if using, or greased pie pan if not.
7. Beat eggs in bowl with pepper.
8. Pour egg mixture over vegetables.
9. Cover edges of pie crust with aluminum foil or pie crust protector.
10. Bake in 350-degree oven for 25-30 minutes; remove once the top becomes a light golden brown.
