bacon, swiss chard, and feta frittata

so the shrieking has improved. makes me wonder if fritz had a little tummy bug or something that was making him not himself. then i wonder if i’m a bad mother for not taking him to the doctor, but that’s a subject for another post entirely.

this post is about food. the deliciously cheesy, vegetable laden protein bombs more commonly referred to as frittatas. we eat a lot of these in our home because they are easy and you can put just about anything in them. sometimes we go totally vegetarian in our fillings, but not this time. frittatas are so easy it’s almost obscene, which makes them perfect for a weeknight meal! if you are more motivated than me you can serve yours alongside a nice salad.

i’ve been finding some really beautiful swiss chard at the farmers market lately. i think the most delicious way to eat this vegetable is in a frittata. i played around with the flavors, and have settled on this combination.

bacon, swiss chard, and feta frittata

  • 1/2 pound of bacon, sliced into lardons
  • one bunch of swiss chard, cleaned well
  • 6 ounces of feta (we use low fat, but it’s entirely up to you)
  • 12 eggs
  • salt and pepper
  • olive oil

clean the swiss chard very well and then dry it and separate the stalks from the leaves. chop the stalks into little chunks and cut the leaves into ribbons. preheat the oven to a large bowl whisk 12 eggs together.

heat a large pan over medium high heat and add some olive oil…maybe 2 tablespoons. once it’s heated, add the bacon lardons. i know it seems silly to add fat when the fat will render out of the bacon, but you will need all of the fat to wilt the chard, so bear with me. once the bacon has begun to brown add the chard stalks. stir until they begin to soften, then add the chard leaves in batches, stirring them through the fat until each batch wilts. once all of the chard is wilted, sprinkle the feta over the top and reduce the heat to medium. pour the eggs over the bacon/vegetable/cheese goodness, and use a rubber spatula to make sure it gets around all of the edges. cook on medium heat for about 10 minutes, until the bottom and sides begin to set, but the center/top is still runny. pop into the oven for about 15 minutes, or until the top is set and the edges of the frittata have pulled away from the sides of the pan. enjoy!

also, though completely unrelated to the recipe, i wanted to share some ‘fritz food’ with you today. this is what my little man has for breakfast every day:

that’s a little tropical salad of kiwi, strawberry, blueberries, and mango. he also gets some oatmeal and yogurt. what a lucky boy, huh?


2 responses

  1. Merribury. You make me look like Edith Bunker. I seriously baked corn pudding for Eliza last night. That’s right. Creamed corn.

    This looks heavenly. Am going to make the frittata. I’m far too knife (and patience) impaired for the tropical salad.

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