Alberta Lentil Bacon Kimchi Frittata
Kimchi, lentils and bacon equal a perfect combination of flavours especially in this savory frittata. This recipe is easy to prepare in advance, uses minimal dishes and makes great leftovers!
Tips
- Don’t have lentils? You can use cooked pinto beans, chickpeas or black beans, instead!
- Make this dish vegetarian! Remove the bacon and use canola oil for sautéing the vegetables in place of the bacon fat.
- Feel free to add more vegetables like sliced red bell pepper, bok choy or spinach.
Nutrients per serving (1/6 of recipe)
230 Calories, 13 g Fat, 5 g Saturated Fat, 195 mg Cholesterol, 11 g Carboydrate, 3 g Fibre, 3 g Sugars, 16 g Protein, 440 mg Sodium, 300 mg Potassium, 100 mcg Folate, 2.5 mg Iron
Yield: 9” skillet, cut into 6 servings
Prep Time: 10 minutes
Total Time: 45 minutes
Ingredients
- ¼ lb (113 grams) bacon, cut into ½ inch (1 cm) pieces
- ½ cup (125 mL) finely diced white onion
- 1 ½ cups (375 mL) thinly sliced white or brown mushrooms
- 2 tsp (10 mL) minced ginger
- 2 tsp (10 mL) minced garlic
- ¾ cup (175 mL) kimchi, chopped
- 1 cup (250 mL) cooked or canned green lentils, drained & rinsed
- 1 ½ cups (375 mL) baby arugula or baby kale, divided (reserve ½ cup/125 mL for garnish)
- 6 whole large eggs
- 1/3 cup (80 mL) grated aged cheddar
Method
- Preheat oven to 375°F (190°C).
- Cook bacon in non-stick pan until slightly crispy and golden, about 5 minutes. Drain off any excess fat and set aside.
- Add onions to the pan with the bacon and cook until softened, then add the mushrooms and cook until lightly golden.
- Stir in ginger and garlic then add kimchi and lentils. Cook until excess moisture has reduced.
- Stir in 1 cup (250 mL) arugula and cook until wilted. Remove pan from heat and allow to cool slightly.
- In a large bowl, whisk eggs together. Stir in the cooled, sautéed lentil/bacon/vegetable mixture. (The recipe can be prepared to this step a day ahead and stored in a covered container in the refrigerator.)
- Heat a 9-inch (23 cm) oven-safe non-stick skillet over medium heat and add in some of the saved bacon fat. Add the egg/lentil/vegetable mixture and gently stir, setting up the eggs for a couple minutes. Top with grated cheese.
- Bake in preheated oven for 10 minutes or until the eggs have set. Set the oven to broil to give a little extra colour on top with the cheese.
- Remove from oven. Let stand for a few minutes. Garnish with remaining (1/2 cup/125 mL) arugula and enjoy!
Source: Alberta Pulse Growers