Collard Green and Turkey Bacon Frittata | New Soul Kitchen

Instructions

Ingredients:

• 8 large eggs
• 1/2 cup milk (whole or 2%)
• 1/2 cup shredded sharp cheddar (or Monterey Jack)
• 1/2 cup Parmesan cheese (optional, for richness)
• 4 slices turkey bacon, chopped
• 2 cups collard greens, stemmed and chopped (about 4–5 leaves)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil (or butter)
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• Pinch of red pepper flakes (optional, for a little heat)

Method:

1. Preheat oven: Heat to 375 degrees F.
2. In a 10-inch oven-safe skillet (cast iron works best), cook chopped turkey bacon over medium heat until lightly crisp. Remove and set aside.
3. Next, sauté vegetables in the same skillet. Add olive oil, Sauté onion until soft (3–4 minutes). Add garlic and collard greens, cooking until wilted and tender (5–6 minutes).
4. Season with smoked paprika, salt, pepper, and red pepper flakes if using.
5. In a medium-sized bowl, whisk eggs, milk, cheddar, and half the Parmesan. Next, begin to assemble the frittata. Add turkey bacon back to the skillet with collards. Pour the egg mixture evenly over.
6. Gently stir to distribute filling. Sprinkle remaining Parmesan on top. Transfer the skillet to the oven and bake for 18–22 minutes, until the eggs are set and the top is golden.
7. Let cool 5 minutes before slicing. Slice into wedges and serve warm.