Ingredients
Scale
- 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
Instructions
- 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.
Notes
We recommend using organic ingredients when possible.
Experiment with your frittatas fillings! Think eggs + cheese + veggies + meat (or more veggies and cheese if you’re vegetarian). It’s as simple as that!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
