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Zucchini-Kale Uprising Strata with Pancetta

Zucchini-Kale Uprising Strata with Pancetta

Start the day in an unexpected way with this Zucchini Kale Strata. It's packed with veggies—delicious Lacinato kale, sauteed zucchini—and it’s studded all the way through with pancetta. Rosemary and red pepper flakes create a flavor profile that will remind you of Italy, but thanks to Uprising Superfood Bread, you won't be consuming all the carbs from the traditional version. Uprising bread has just two net carbs and no added sugar, making this dish not only delicious but also good for you. It's approved for keto and paleo diets and packed with protein, fiber, and healthy fats.

3 medium zucchini

1 yellow onion

3 sprigs of rosemary

1 bunch of Lacinato kale

1 cup grated fontina cheese (or your choice of shredded Italian cheese)

1/2 cup cubed pancetta

1/2 a cup of milk

4 eggs scrambled

Salt and pepper to taste

  1. Prep the ingredients

Preheat the oven to 325 and cut the zucchini into half-moon shapes, and slice the white onion. Set these aside and pick the rosemary from the stem. Chop the rosemary. Cut the kale into wide ribbons and drizzle them with olive oil and salt. Massage the salt and oil into the kale so that it can begin to soften.

  1. Saute the veggies

Bring an oven-safe nonstick frying pan to medium-high heat and add the diced pancetta, rendering until it begins to take on a bit of color. Add the zucchini, onions and rosemary to the pan with a little olive oil as needed. Sautee them all together until softened and beginning to gain color, then add the kale and turn off the heat. Taste for seasoning and adjust as desired.

  1. Fold in the Uprising Bread and cheese

Add the Uprising bread and half of the fontina cheese to the hot vegetables and fold the mixture together while still on the heat. Season with salt and black pepper. Add the eggs and leave the mixture alone, on the low heat once combined, for about a minute.

  1. Finish the strata

Drag the cooked egg from the bottom of the pan to the center of the pan using a rubber spatula and allow the sides to set again. Repeat this once more, and then sprinkle the remaining fontina cheese and move the pan to the oven for about 10 minutes or until all of the egg has cooked to your liking.


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