Egg White Kale and Bacon Frittata

I made ice cream with six egg yolks, so I had 6 egg whites left over. What to do??? Egg white frittata!! This recipe is adapted from Giada de Laurentiis's egg white frittata with lox and arugula, found here.

Ingredients:

6 egg whites at room temperature (Adrienne's note: Giada uses 8)

1/2 cup heavy cream (Adrienne's note: This ain't no light eggwhite frittata)

1 lemon, zested

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil (Adrienne's note: I used bacon grease instead)

2 packed cups chiffonaded curly kale (Adrienne's note: Giada uses arugula)

1 clove garlic, minced

4 bacon slices, cut into 1-inch pieces (Adrienne's note: This is my addition to the recipe, in lieu of lox as the protein)

1 onion, diced (Adrienne's note: This is my addition to the recipe)

Directions: (Adrienne's note: This is where what I did diverged a little from what Giada did)

Preheat oven to 350 degrees F.

Cook bacon and remove from pan. Pour out excess bacon fat so only 2 tbsps remain in the pan. In the remaining bacon fat, saute garlic and onion. Add in the kale and saute until wilted, about 5-10 minutes. Put the bacon back into the pan.

In a separate bowl, whisk the eggwhites, lemon zest, salt, pepper and the cream. Pour this egg mixture into the pan. Stir to evenly distribute the ingredients, then let the mixture cook undisturbed for 4 minutes. If it's possible, flip the frittata at this point. If no can, no can.

Transfer the saute pan to the oven to bake 10-12 minutes until set.

When you remove the frittata from the oven, it should slide easily off of the pan because of all of the bacon grease. Slice into squares or wedges and serve.