Chard & Bacon Frittata Recipe

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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.

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

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

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Breakfast & Brunch Recipes

Chard & Bacon Frittata