»Back to Breakfast & Lunch
Chard & Bacon Frittata
It was early summer on a Sunday morning, when I was out tying up tomato branches that I realized there were some beautiful chard leaves ready to be picked. There wasn't enough for a full side dish without additional ingredients, so I decided to make up a chard & bacon frittata.
What you need
- 2 thick slices applewood smoked bacon
- 6-8 cups chopped chard leaves (no stems)
- 2 tbl water
- 1/2 sweet onion, finely minced
- 6 eggs, beaten
- 1/2 tsp kosher salt
- Black pepper to serve
- 2 tbl soy margarine or olive oil
How to make it
- Preheat oven to 375º
- In a medium bowl break yolks on eggs and mix until just loosened - add water and whisk until well blended
- Place bacon in a sauté pan over medium heat and cook until crisp
- Remove bacon to paper and pour off most of the bacon fat (leave only enough to coat the pan)
- Add onion to pan with kosher salt - cook until just turning translucent
- Add chard to onion and cook slowly until fully wilted and moisture has evaporated - reduce heat if necessary not to brown
- Place chard/onion onto a plate to cool slightly
- When oven is hot, place butter into a 9 inch pie pan and place into the oven to begin to heat
- Remove pie pan and spread margarine or oil over bottom and sides of pan
- Chop bacon slices and add 3/4 to the beaten eggs, reserving 1/4 for later
- Add chard/onion to eggs and stir to combine
- Pour frittata mixture into the oiled pie pan and bake for 20 minutes - the top should be just set
- Sprinkle reserved bacon evenly over the top of the frittata and return to the oven for 5-15 minutes until only slightly jiggly in the center
- Remove from oven and serve warm or at room temperature
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: