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:

Preparation

1. 1

   Step 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. 2

   Step 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.
3. 3

   Step 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.
4. 4

   Step 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.
5. 5

   Step 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. 6

   Step 6

   When the frittata is done, serve immediately with side of basil pesto. Enjoy!

7. Bon appetit!