Recipe from Laird Superfood:

Serving size: 8 | Prep time: 5 minutes | Cook time: 20-25 minutes


Heat a 10” cast iron skillet to medium-high. Add 4 rashers roughly chopped bacon, 1/2 onion, thinly sliced + 2 cloves minced garlic. Sauté until bacon is crisp & onions translucent then drain off some of the fat. Add 6 cups chopped kale (I used lacinato, but of course anything goes: we’ve had spinach, steamed kabocha squash or pumpkin cubes are amazing too) & sauté for 2-3 minutes more.Turn heat to low, then add 10 medium whisked eggs combined with 1tsp salt, 1tsp freshly ground pepper and 1/4 cup chopped chives.Sprinkle with 3/4 cup feta cubes or crumbles (I recommend Valbreso), and 1 cup sliced mozzarella (I used 1 pre-sliced small log).Remove from heat, place in oven and bake for 15 minutes then broil for 5 to get the cheese on top golden.

The rest would’ve sunken down slightly, therefore melting into the frittata. Remove, slice and serve with fresh pesto, pumpkin seeds, chives and watercress.

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