Aug 25, 2014

Bacon and Chard Frittata

Find it On Pinterest

Cook's Note: I went to a local farm stand where I found Swiss Chard. I have never had Swiss Chard, but I have been on a kick this year - challenging myself to try new foods. So, I bought the chard and brought it home and went to my trusty Pinterest to find a yummy recipe. I stumbled upon this one and of course tweaked it to make it my own. 

This was delicious, easy to make and super healthy and I HIGHLY recommend this to you for breakfast, lunch or dinner. 

What You Will Need:

 4 large eggs
4 large egg whites
¼  cup grated Parmesan Cheese plus another ¼ cup set aside
½  bunch Swish Chard, washed well  and chopped
6 slices of Turkey Bacon (cooked & crumbled)
½ large white onion, chopped
2 tsp light butter
Sea salt and fresh cracked black pepper to taste


 Preheat oven to 400°.

In a medium bowl stir together the eggs & egg whites. Add the parmesan cheese and a pinch of salt and pepper to taste. Set this aside.

Separate the chard stems from the chard leaves. Roll the leaves up and chop.

Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cook until the onions caramelize.

Add the remaining butter and add the chard leaves to the pan. Cook until wilted and bright green (about 3 minutes). Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and mix well to blend. Reduce heat to low and cook until the edges set, about 6 minutes. Then immediately pour this mixture into a pie plate (sprayed with non-stick cooking spray) and sprinkle bacon crumbles on top and also sprinkle with remaining 1/4 cup of  parmesan cheese on top.

Place in the oven and bake until completely set through, about 8-10 minutes.

Cut into pie shaped wedges and serve!

This "Pinspiration" comes from SkinnyTaste and the yummy swiss chard from Potomac Vegetable Farms


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