Chard, Squash, and Bacon Frittata
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Chard, Squash, and Bacon Frittata

BY Leah Garrad-Cole

From Baby's First Foods to Wholesome Family Meals: Over 120 Delicious Recipes for Clean Eating and Healthy Living
Leah Garrad-Cole


If you are low on groceries but have eggs, a few random vegetables, and a bit of cheese or leftover meat, a frittata is a game changer for your “in a pinch” quick supper repertoire. This recipe is a bit more special. It’s inspired by a frittata recipe from Bon Appétit magazine that I like to make regularly, and it’s a great way to use up rainbow chard, which I love to buy but then never seem to get around to cooking. You will need an ovenproof skillet for this, ideally cast iron.

Preparation 15 mins
Cooking 25 mins


  • 6 rashers good-quality additive- free bacon
  • 8 large eggs
  • 1/3 cup plain whole-milk yogurt
  • 1/3 cup freshly grated Parmesan cheese plus 1 Tbsp to sprinkle on top
  • 1/4 cup finely chopped chives
  • 1/4 cup finely chopped parsley, any type
  • 1/2 tsp sea salt
  • Ground black pepper to taste
  • 1 Tbsp olive oil
  • 1/2 small onion, finely chopped
  • 1 cup very small-dice butternut squash
  • 3 large red or rainbow chard leaves, thick, bottom part of stem removed, leaves finely chopped


  1. Preheat the oven to 350°F.
  2. Cut the bacon into small pieces then cook in a large oven- proof skillet. When cooked through, lay the bacon on some paper towel to drain. Remove all bacon fat from the pan, wiping it clean with a paper towel.
  3. In a bowl, whisk together the eggs, yogurt, 1/3 cup Parmesan cheese, chives, parsley, salt, and a grinding of pepper.
  4. Add the olive oil to the pan and sauté the onion and squash over medium heat until the squash begins to soften, approximately 10 minutes. Add a bit of water to the pan if it becomes too dry.
  5. Add the chard, and cook for another couple of minutes until the chard has softened and cooked down. Return the bacon to the pan and combine with the vegetables.
  6. Evenly spread out the chard mixture, then pour the eggs into the skillet, ensuring that everything is covered. Let it cook, without stirring, for 2 minutes.
  7. Place the skillet in the oven and bake for 13–15 minutes. When done, it should be just cooked through with a little bit of a wobble. Overcooking will make it spongy, which you don’t want.
  8. Sprinkle with the remaining Parmesan cheese.
  9. Cut into wedges and serve alongside a salad and some crusty bread.


LEAH GARRAD-COLE is the founder of the highly successful Love Child Organics brand of baby and children's foods. An entrepreneur, mother, and former... Read More