Pesto Bacon Zucchini Spaghetti Frittata with Mushrooms and Kale

gluten freemeat & poultrypaleo
Frittata ingredients

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

Yes, this is real. You’re looking at a monstrous, healthy frittata.

What’s inside? Simple ingredients: zucchini noodles, bacon, mushrooms, kale and 6 eggs. That’s it… oh, and a smidge of garlic powder and some pepper to taste.

No, it’s not Christmas morning. Sure does feel like it though, right?

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

I made this for Juli over at PaleOMG yesterday. Juli’s an amazing blogger/woman/Paleo enthusiast. Even though she’s writing a cookbook right now (how exciting!), she still manages to keep her blog and Instagram stacked with deliciousness.

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

I’m so happy she gave me my second opportunity to guest post on her site. The first time, I posted up a salmon BLT, featuring the Inspiralized Bun. Honestly, this girl makes me want to go Paleo. She’s awesome!

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

Anywho. You’re going to want to make this frittata on Christmas morning… or for brunch the next day. Or for dinner, any day of the week.. or year. It’s just that good.

The ingredients are so easy yet pack flavors so good, you’ll be licking your lips all day. Look:

Frittata ingredients

Plus, it’s easy to prepare. Just cook your veggies, top with eggs and bake in the oven:

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

From my post over at PaleOMG:

This zucchini noodle frittata is packed with heart-healthy veggies like kale and mushrooms, while having that classic robust bacon flavor baked into it. The zucchini noodles offer additional fiber to keep you full and the cheeseless pesto is that proverbial “cherry on top.”

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Can you see the zucchini noodles in the bottom? They had such a fantastic texture to an otherwise simple breakfast food.

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If that didn’t sell you enough, the vegan pesto (an adaptation from my grandfather’s recipe!) truly makes it sinfully yummy.

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Enough said. Tuesday’s Christmas Eve – fill up on this so you stay energized while spending time with your loved ones on Christmas day!

You can find this post on Pinterest, here:

Follow Ali Maffucci’s board Spiralized Breakfasts on Pinterest.

Serves 4-8

Pesto Bacon Zucchini Spaghetti Frittata with Mushrooms and Kale

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Ingredients

  • For the pesto:
  • 1.5 packed cups of basil leaves
  • 1.5 tbsp minced garlic
  • ½ tsp ground salt
  • ¼ tsp pepper
  • 3 tbsp pine nuts
  • ¼ cup olive oil
  • For the frittata:
  • 5 pieces of bacon
  • 1.5 cups chopped kale
  • 2 small zucchinis, spiralized (Blade C)
  • 1 cup sliced button mushrooms
  • ½ tsp garlic powder
  • 6 eggs, beaten
  • cracked pepper to season

Instructions

  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. 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. 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. 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. 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. When the frittata is done, serve immediately with side of basil pesto. Enjoy!
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https://inspiralized.com/pesto-bacon-zucchini-spaghetti-frittata-with-mushroom-and-kale

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6 comments

Rayzel Lam says:
That looks SO good!! And great job on the photos! You are really pumping out the recipes lately and they are all quite unique and delicious looking.
Thank you Rayzel - what a sweet comment, that made my day!
Joanne says:
Fritattas are my go-to "the world around me is going crazy/i have no time" meal! Love this batch of filling suggestions. The zucchini noodles are KEY.
Lisa says:
Hi - your site was recommended to me - just bought a spiralizer and super excited to get cooking! Everything looks yummy!! If I don't own a cast iron fry pan, what are the other options for cooking the frittata?
You can use any sort of skillet - the cast irons are easy to clean, last longer and are just more environmentally friendly (no toxic fumes like with non-stick skillets.) But if you don't have one, a regular skillet will do!
Lisa says:
I do have a cast iron skillet, but it is on the small size. My larger skillets can not go in the oven, so I was just wondering what the alternate to a skillet for the oven cooking portion of the recipe and transferring from skillet to oven appropriate cookware. Thanks, L

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