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