This post is by blog team member, Kelly.
I’m a big fan of frittatas. Not only are they a great way to use up whatever veggies you have in your fridge, but the leftovers also work well for quick weekday breakfasts!
Prepping some of our food ahead of time definitely makes it easier for our family to stick to a mostly real food diet. While I often make a frittata or egg bake during the week, we generally reserve this particular recipe for a weekend brunch or special occasion as it’s somewhat rich and decadent. Most recently I made it for my family on Memorial Day and it was delicious!
So next time you’re looking for an easy yet special egg dish, give this one a try! 🙂
Bacon Swiss Chard Gruyere Frittata
- 6 slices pasture-raised bacon
- 1 shallot finely chopped
- 1 bunch swiss chard - any variety leaves only
- 9 pasture-raised eggs
- 2 tablespoons half-n-half
- 1/3 pound Gruyere cheese freshly grated
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Cook the bacon over low-medium heat in an oven-ready skillet.
- While the bacon is cooking, crack and whisk your eggs in a large bowl, then stir in the half-n-half, salt and pepper, and most of the cheese.
- Using a slotted spoon, remove the cooked bacon from the pan and place on a paper towel to drain.
- Carefully pour the rendered bacon fat into a glass container. Cover and store it in the fridge for another time, or just discard it if you're not into cooking with bacon fat.
- Add the diced shallot to the pan and cook for a few minutes, until just slightly browned.
- Add the swiss chard and stir occasionally for a few minutes until the swiss chard is mostly wilted.
- Add the cooked bacon and the egg mixture to the pan and cook, stirring occasionally, just until eggs begin to set.
- Top with remaining Gruyere cheese and transfer to the oven to finish cooking for about 10-15 minutes, or until a knife inserted into the center comes out clean.
- Remove the pan from the oven and, using a rubber spatula, carefully slide the frittata out of the pan and onto a cutting board for serving.
Are you a fan of frittatas? If so, please share what you like to put in them in the comments below!
Kelly Harjes is a Certified Holistic Health Coach and founder of Appetite for Healthy Change™. Her mission is to inspire others to look and feel their best, feed their families well, and help improve our food system. To learn more about Kelly, check out Our Team Page!
Kitchen Tips and Resources from Bruce:
- I love using my Lodge cast iron pans to cook up my frittatas—just make sure it’s well-seasoned or you’re going to have a stuck-on mess. 🙁 And while I don’t use many pieces of non-stick cookware, a lot of folks swear by this GreenPan 10-Inch Nonstick Frittata Pan.
- A great ball whisk makes child’s play of mixing up a bunch of eggs for a frittata. But let’s face it—a fork or a regular whisk works too.:-) I do love kitchen gadgets though, so if you’re looking to “mix things up” (I know—bad pun), a ball whisk is a great addition!
- A high-quality set of cutting knives can make a huge difference, especially when you’re cooking REAL food. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (much higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!
- A great, non-slip cutting board is an invaluable kitchen asset when cutting up greens or other veggies for your bacon cheese frittata. I upgraded to these Epicurean non-slip boards last summer, and I’ve been really pleased with them.