Kale and Red Pepper Frittata

Ingredients
1 tbsp coconut oil
1/2 cup chopped red pepper
1/3 cup chopped onion
3 slices crispy bacon, chopped
2 cups chopped kale, de-stemmed and rinsed
8 large eggs
1/2 cup almond or coconut milk
Salt and pepper to taste

Preparation
Preheat oven to 350 degrees. In a medium bowl, whisk the eggs and milk together. Add salt and pepper. Set aside.
In a non-stick skillet, heat about a tablespoon of coconut oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent. Add kale and cook until it wilts, about 5 minutes.
Add eggs to the pan mixture, along with the bacon. Cook for about 4 minutes until the bottom and edges of the frittata start to set.
Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.