Ah, February. While it does bring snow, and not as many of those subzero nights, it also seems to be the month I notice my clothes are a little tighter - which brings the inevitable diet. I usually go on a modified South Beach/Keto/Paleo diet -high protein with low carbs, and try to step up exercise. This time I have even more motivation: a trip back to New Hampshire in two weeks to visit my son and family, and finally get to meet my new granddaughter! Yay!!
This frittata is somewhat flat - not fluffy and high as many quiches are, but incredibly easy to throw together. I try to keep a few pieces in the fridge at all times, so I don't have a snack attack while I'm standing by the warm pastries at my nearest convenience
store. I don't add a lot of cheese, but you're welcome to add more if you want. Note that you need to prep the kale and bacon ahead of time.
Bacon,Kale, and Boursin frittata
Preheat oven to 340F.
Butter a glass pie dish, set aside.
In a large bowl combine:
4 extra large eggs
1/2 cup light cream or half and half
a handful of cooked bacon, crumbled or torn into small pieces
a heaping handful of tiny multi-colored tomatoes
1 cup blanched kale
fresh rosemary, stripped from stem
salt and pepper
1/2 cup crumbled boursin cheese (you can also make your own boursin with this recipe)
Pour into prepared pie dish, add the boursin on top, and bake for 35 minutes, or until the egg mixture is firm and fully cooked.
Let cool before cutting into slices.
That's it - easy as can be! Hope you all have a wonderful day!