Bacon, Kale, Sun-Dried Tomato Frittata with Pea Shoots & Simple Vinaigrette for Two

First recipe on RR blog!

This is exciting! To me this is more than a recipe. Being able to cook with food I grow and share with others is one of my dreams. After I left the nursing world I was blessed with the opportunity to figure out what some of my passions were. Cooking was definitely at the top of the list! As a way to put my cooking passion into practice I decided to start a food blog. It was one of those things that I thought would be fun and exciting, but I lacked vision. I was going through some food sensitivity issues and wasn’t sure the direction to take the blog. Plus, there is so much more to food blogging than meets the eye…you have to learn a whole new language (Java…huh??) and writing code was definitely more my husband’s forte than mine.

So here we are and it seems God has brought me full circle…well, maybe just a kick into the pants to get this going again. However, the vision I lacked before is much clearer now. In my life God has often given me the false thing before the real thing. I believe I wasn’t ready before and God was preparing me for now and the future (well, truly I believe I will forever be a work in progress). My plan is to one day get my food blog going again. For now, this is a great way for me to be able to share my recipes from our ranch to your table without having to learn Java or HTML??

To be honest I’d rather be in the kitchen experimenting with recipes than working out in the “white-house”. However, knowing what the fruits of my labor will produce keeps me motivated. The bible says it best, “If a man will not work, he shall not eat” (2 Thessalonians 3:10).

I hope you enjoy my first recipe on our website. I have come to love frittatas. They are so versatile and you can pretty much throw most of your leftovers in one. They are great for breakfast, snacks, lunch and even dinner, but maybe not dessert:). However, if I remember right, on Food Network Giada has made a strawberry one. This one has sundried tomatoes in it, yum! I used the dried ones that come in a bag that you need to rehydrate versus the one that come packed in oil. You can definitely use the oil-packed ones…you will want to use less than the recipe calls for. I even think I went a little too sun-dried tomato crazy when I made this and added ¾ cups. I stated ½ cup in the recipe to tone it down a bit but if you are head-over-heels for sundried tomatoes ¾ cup may be perfect. I did not add any cheese to this recipe as dairy is “no-no” for me; however, some parmesan cheese or goat cheese in this would be lovely!

So here goes the recipe! Please feel free to email with any suggestion and especially if you tried it I would love to know how it turned out!

FYI…if you don’t have any pea shoots around arugula would make a great substation.

Bacon, Kale, Sun-Dried Tomato Frittata with Pea Shoots & Simple Vinaigrette for Two


  • Simmering water for rehydrating sundried tomatoes

  • ½ cup sun-dried tomatoes (round kind in bag, not oil-packed), sliced into pieces

  • 4 slices bacon (I like uncured bacon-free of not-so-healthy additives. The one I purchase is made with honey.)

  • 1-2 tablespoons EVOO for sautéing kale and for eggs

  • 7 small stems of red kale (I used red kale but any kale will due), de-stemmed and torn into pieces

  • S&P to taste

  • 3 small-medium cloves garlic, minced

  • 2-3 stems fresh oregano, chopped

  • 1-2 stems fresh thyme, chopped

  • 6 eggs, organic preferred 

  • Couple bunches of pea shoots or arugula

For the vinaigrette:

  • ¼ cup EVOO

  • Squeeze of fresh lemon juice

  • Drizzle of honey

  • S&P to taste

  • Small Mason jar for shakin’ it up


Preheat oven to 425 degrees.

Start by getting a tea kettle of water to a simmer. Poor over sun-dried tomatoes and let sit for 3-4 minutes to soften.

Cut bacon with kitchen shears, or knife, into small pieces into an 8 inch pan. Cook over medium to medium-high heat for about 10-12 minutes until slightly crispy. Remove to plate and set aside. Be sure to leave those lovely bacon juices in the pan for sauteing the kale.

Sauté kale in same pan with bacon juices over medium heat (I didn’t have quite enough bacon juices in the pan so I added some EVOO to keep the kale moist) until starting to wilt. Add a small sprinkling of S&P to taste. Once kale starts to wilt add garlic and sauté-for one or two more minutes. Then add your sliced sundried tomatoes and sauté for another minute. Transfer to plate with bacon.

You want to make sure you have really clean pan so your eggs do not stick. I had to clean my pan before I proceeded to the next step.

Place eggs in a medium bowl with your chopped herbs and whisk with a fork until frothy. This would be a great place to add grated parmesan cheese if you choose. Next add S&P to taste. Then dump your plate of bacon and vegis in with eggs and give it a stir. Be sure to incorporate your kale down under the eggs, unless you want crispy kale…which isn’t a bad thing in my book. My husband said they tasted like kale chips when I made this the first time:). 

Heat up your pan again with 1-2 tablespoons of EVOO (If you have stainless steel pans like me you need a really hot pan for the eggs to not stick). Pour in egg mixture and cook for one minute over medium heat. Then transfer to oven and cook for about 15minutes until eggs are set, or almost set. Then change oven setting to broil to get a nice golden color on your frittata and to make sure the middle is cooked.

While your frittata is cooking make the vinaigrette by placing ¼ cup EVOO, a squeeze of fresh lemon juice, a drizzle of honey, and some salt and pepper into a mason jar. Give it a good shake!

When your frittata is finished cooking it should slide right out of your pan. Serve it sliced with a bunch of pea shoots and drizzle the vinaigrette right on top!

Enjoy! Makes great leftovers! I even made a leftover frittata sandwich for my hubby.

Scripture for thought: Psalm 128

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