Potato, Bacon & Kale Frittata

Directions

1. Rinse and dry all produce.
2. Heat the oven to broil and position the rack in the upper third.
3. Warm an ovenproof skillet over medium heat.
4. Cut the bacon crosswise into 1/4-inch strips.
5. Cook the bacon until crispy, then transfer to a paper-towel-lined plate and leave the rendered fat in the skillet.
6. Trim and thinly slice the shallot(s).
7. Add the shallots to the skillet and cook, stirring often, until softened.
8. Medium dice the potatoes and add them to the skillet; cook until they soften, stirring occasionally.
9. Remove kale stems, chop the leaves, and add them to the skillet; cook until wilted but still green.
10. Whisk together the eggs with water, salt, and pepper in a bowl.
11. Pour the egg mixture into the skillet, top with the bacon, and cook until the edges begin to set but the top remains runny.
12. Transfer the skillet to the oven and broil until the top is set and lightly browned; remove and slice into wedges for serving.