Pesto Zucchini Noodle Bacon Frittata with Mushrooms and Kale

Prep Time

10-15 min

Cooking Time

20-25 min




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


  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • When the frittata is done, serve immediately with side of basil pesto.



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.”

This dish won’t make you feel sluggish, sticks to the Paleo guidelines and most importantly, is so tasty, you’ll want to have it for breakfast, lunch AND dinner! After all, who can resist eggs and bacon?