Preheat oven to 375 F.

In a large skillet (or oven safe pan)*, cook bacon over medium heat.

Once cooked, remove to a paper towel lined plate and set aside.

Add mushrooms and onion to the skillet, and cook in the bacon grease until onion is translucent (about 10 minutes).

Stir in the kale and continue to cook until kale is wilted.

Chop the bacon into bite sized pieces.

In a large bowl, whisk the eggs with the thyme, salt and pepper.

Stir in cooked veggie and bacon.

Coat your pan in oil.

Pour frittata into pan. Option to decorate the top of the frittata with additional kale leaves.

Bake in the oven for 35-40 minutes, or until the center is firm and the edges begin to brown.

Allow frittata to cool before slicing and enjoy!