Print: Bacon and Potato Frittata with Greens

This is a wonderful frittata anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.

Prep

23 min

Cook

65 min

Servings

Difficulty

Medium

Ingredients

6 slices bacon , chopped
1 potato , peeled and sliced into thin 1-inch pieces
2 tablespoons water , or as needed
1 clove garlic , thinly sliced
0.5 teaspoons red pepper flakes
salt and ground black pepper , to taste
1 bunch Swiss chard , chopped
8 eggs , beaten
0.33 cups grated Parmesan cheese

Instructions

1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2 Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
3 Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
4 Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
5 Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
6 Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/bacon-and-potato-frittata-with-greens