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Gardening is an adventure.  This year, I planted several greens including Radicchio. Turns out the Radicchio was really Swiss Chard.  Bonus!

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Growing up our neighbor, Lucille, always made a Swiss Chard and egg dish and I so wish I had the recipe.  As a substitute I found this recipe and have enjoyed several breakfasts, warming a piece in the microwave each morning.

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I quickly realized that I started with too large of a pan for the frittata so transferred the cooked ingredients to my Mother’s favorite pie pan where I added the Parmesan and then broiled the frittata.

BACON SWISS CHARD FRITTATA

  • 6 strips bacon, sliced
  • 1 bunch Swiss chard, wash thoroughly, stems removed, chopped
  • 1 clove garlic, finely minced
  • 1/4 tsp red pepper flakes
  • 1/2 pound russet potatoes, cooked, cut in chunks
  • salt and black pepper to taste
  • 8 eggs, beaten
  • 1/2 cup grated Parmesan cheese
Cook the bacon in a large skillet, over medium heat until crisp. Remove and drain all but 1 tbsp of the bacon fat. Reduce the heat to med-low, and add the Swiss chard. Don’t worry about crowding the pan, as the chard will quickly wilt down.
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Cook for 3-4 minutes, until the greens are completely wilted. Add the garlic and pepper flakes; sauté for 1 minute. Add the potatoes, salt and fresh ground black pepper to taste, and mix into the greens.
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Pour in the eggs, and cook stirring for about 5 minutes, or until the eggs begin to set. Sprinkle the Parmesan over the top and finish cooking the frittata under a preheated broiler, about 8 inches from the heat, for 4-5 minutes, or until the top is browned and the eggs are set. Let cool for 5 minutes before serving in wedges.
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Recipe from:
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