Recipe · 35 min
Potato, Bacon & Kale Frittata
- 35 min
- 2–6 servings
- 468 kcal / serving
A sturdy weeknight frittata with potatoes, kale, and bacon. The eggs set softly around the crisp bacon and tender greens for a filling meal. It comes together in about half an hour and works well for two portions.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 3 slicesbacon
- 6eggs
- ½ bunchkale
- 1shallot
- 1 mediumyellow potato
- shallots
- yellow potatoes
From the pantry: black pepper, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ bunchkale
- 1shallot
- 1 mediumyellow potato
- shallots
- yellow potatoes
Meat & seafood
- 3 slicesbacon
Dairy, eggs & chilled
- 6eggs
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| bacon | 3 slices | 6 slices | 9 slices |
| eggs | 6 | 12 | 18 |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| shallot | 1 | 2 | 3 |
| yellow potato | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all produce.
- Heat the oven to broil and position the rack in the upper third.
- Warm an ovenproof skillet over medium heat.
- Cut the bacon crosswise into 1/4-inch strips.
- Cook the bacon until crispy, then transfer to a paper-towel-lined plate and leave the rendered fat in the skillet.
- Trim and thinly slice the shallot(s).
- Add the shallots to the skillet and cook, stirring often, until softened.
- Medium dice the potatoes and add them to the skillet; cook until they soften, stirring occasionally.
- Remove kale stems, chop the leaves, and add them to the skillet; cook until wilted but still green.
- Whisk together the eggs with water, salt, and pepper in a bowl.
- Pour the egg mixture into the skillet, top with the bacon, and cook until the edges begin to set but the top remains runny.
- Transfer the skillet to the oven and broil until the top is set and lightly browned; remove and slice into wedges for serving.
Two tips
- Prep the shallots and kale up to a day ahead and refrigerate until ready to cook.
- Leftover frittata reheats well; rewarm in a skillet to help regain a bit of crustiness.
Nutrition per serving
- Calories
- 468 kcal
- Protein
- 25 g
- Carbs
- 25 g
- Fat
- 30 g
- Fiber
- 4 g
- Sodium
- 502 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.