Bacon and Potato Frittata with Swiss Chard2017-07-19
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Bacon and Potato Frittata with Swiss Chard
- 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
- 1/2 teaspoon red pepper flakes
- salt and ground black pepper to taste
- 1 bunch Swiss chard, chopped
- 8 eggs, beaten
- 1/3 cup grated Parmesan cheese
Put the oven rack about 6 inches from the heat source and preheat the oven's broiler.
Cook the 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.
Add the potato slices, water, garlic, red pepper flakes, salt, and black pepper to the bacon and stir then cover the skillet with a lid or tin foil and cook until potatoes are tender, about 10 minutes.
Add Swiss chard into potato mixture and give it a stir; cook and stir until chard is slightly wilted, 2 to 3 minutes.
Pour eggs over potato-chard mixture, stirring gently, and then remove the skillet from heat. Top egg mixture with Parmesan cheese.
Place into preheated oven and broil in the oven until the eggs are set and the frittata is golden brown around the edges, about 3 to 4 minutes.