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Swiss Chard Frittata with Bacon, Potatoes, & Cheese

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 slices bacon
  • 1 small onion (diced)
  • 1 Yukon Gold potato (diced)
  • 1 bunch Swiss chard (stemmed & thinly sliced, stems finely diced)
  • Pinch salt
  • Pinch nutmeg
  • Grind of pepper
  • 1 clove garlic (optional, minced)
  • 6 large eggs (beaten with 2 tablespoons milk)
  • 1/4 teaspoon salt
  • 4 grinds fresh pepper
  • Pinch cayenne pepper
  • 1/2 cup feta or goat cheese crumbled

Instructions

  • Heat the olive oil in a 12-inch cast iron or heavy skillet over medium-high heat. Add the bacon and cook until browned and crispy, then turn and cook the other side, about 3 minutes total. Remove the bacon from the pan, and transfer to a paper towel lined plate.
  • Cook the onion in the hot fat in the pan until it softens, about 3 minutes. Add the finely diced potato and chard stems, reduce heat to medium and sauté, stirring now and then until tender, about 4 minutes.
  • Add the Swiss chard leaves in bunches, adding more greens as they wilt and room allows. Add the pinch of salt, nutmeg, pepper, and garlic and cook for about 3 minutes or until the greens are tender.
  • Beat the eggs with the salt, pepper, and pinch of cayenne. Set the oven rack to the second highest position and preheat the broiler.
  • Crumble and sprinkle the reserved bacon and cheese into the skillet and pour the eggs evenly over them. Reduce heat to medium low and cook for 2 minutes. Transfer the pan to the broiler and broil for about 4 minutes or until the eggs are set and the top has browned.
  • Remove the frittata from the oven and let rest for 3 minutes before cutting into wedges. Serve hot or at room temperature.