Pesto Bacon Zucchini Spaghetti Frittata with Mushrooms and Kale

Ingredients

• 1 1/2 cups chopped kale
• 5 pieces of bacon
• 2 small zucchinis (spiralized (Blade C))
• 6 eggs (beaten)
• 1 cup sliced button mushrooms
• ¼ cup olive oil
• 1 1/2 tbsp minced garlic
• ½ tsp garlic powder
• 1 1/2 packed cups of basil leaves
• 3 tbsp pine nuts
• ½ tsp ground salt
• ¼ tsp pepper
• cracked pepper to season
• For the pesto:
• For the frittata:

Method

1. Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.
2. Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.2 min timer
3. Pour the eggs over the noodles, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, letting the eggs cook to set on the bottom.2 min timer
4. Place in the oven for 20-25 minutes or until you can stick a knife through the center of the frittata and it comes out clean.25 min timer
5. While the frittata is baking, prepare you pesto sauce: place all of the ingredients in a food processor and pulse until creamy. Taste and adjust seasonings to your liking.
6. When the frittata is done, serve immediately with side of basil pesto. Enjoy!