Swiss Chard Fritatta with Bacon, Potatoes and Feta
I have a friend who belongs to a CSA who has a family that is not partial to (as in won't eat) Swiss Chard. Their disdain is our gain. I've posted quite a number of different recipes using chard, but I'm always open to new ones. This dish would make a great breakfast/brunch dish although we had it for supper with some garlic bread.
4 slices bacon
1/2 small onion or 1 whole shallot, sliced
1 potato, chopped in small pieces, about 1 cup (no need to peel)
1 bunch Swiss chard, stemmed and thinly sliced, stems finely diced
1 tablespoon fresh savory (optional)
Salt & pepper
1-2 cloves garlic, minced
5 large eggs, beaten with 2 tablespoons half and half, milk or water
Pinch Cayenne
1/2 cup feta cheese, crumbled
Cook the bacon until brown and crisp. Remove the bacon from the pan and transfer it to a paper towel lined plate. Reserve. Pour off all but about 1-2 tablespoons of bacon grease. Otherwise, pour it all out and substitute olive oil.
Cook the onion, potato and chard stems in the hot fat until the pototoes are tender. I found it worked well to cover the pan. Add the garlic and Swiss chard, in batches if necessary. When the chard is wilted, add the pinch of salt and pepper and cook for about 4 minutes or until the greens are tender. Beat the eggs with the salt, pepper,pinch of cayenne and 1/2 & 1/2 or milk.
Set the oven rack to the second highest position and preheat the broiler.
Crumble and sprinkle the reserved bacon and feta cheese into the greens and pour the eggs evenly over all. Reduce heat to medium low and cook for 2 minutes, covered. Uncover and transfer the pan to the broiler and broil until the eggs are set and the top is browned. Watch carefully. Remove and cut into wedges. It is good hot or at room temperature.
Note: I used the savory because it came in our box of CSA veggies.
Adapted from Meredith & Carla's blog.
4 slices bacon
1/2 small onion or 1 whole shallot, sliced
1 potato, chopped in small pieces, about 1 cup (no need to peel)
1 bunch Swiss chard, stemmed and thinly sliced, stems finely diced
1 tablespoon fresh savory (optional)
Salt & pepper
1-2 cloves garlic, minced
5 large eggs, beaten with 2 tablespoons half and half, milk or water
Pinch Cayenne
1/2 cup feta cheese, crumbled
Cook the bacon until brown and crisp. Remove the bacon from the pan and transfer it to a paper towel lined plate. Reserve. Pour off all but about 1-2 tablespoons of bacon grease. Otherwise, pour it all out and substitute olive oil.
Cook the onion, potato and chard stems in the hot fat until the pototoes are tender. I found it worked well to cover the pan. Add the garlic and Swiss chard, in batches if necessary. When the chard is wilted, add the pinch of salt and pepper and cook for about 4 minutes or until the greens are tender. Beat the eggs with the salt, pepper,pinch of cayenne and 1/2 & 1/2 or milk.
Set the oven rack to the second highest position and preheat the broiler.
Crumble and sprinkle the reserved bacon and feta cheese into the greens and pour the eggs evenly over all. Reduce heat to medium low and cook for 2 minutes, covered. Uncover and transfer the pan to the broiler and broil until the eggs are set and the top is browned. Watch carefully. Remove and cut into wedges. It is good hot or at room temperature.
Note: I used the savory because it came in our box of CSA veggies.
Adapted from Meredith & Carla's blog.
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