Pesto Bacon Zucchini Spaghetti Frittata with Mushrooms and Kale
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
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