Chard, Squash, and Bacon Frittata
Yield:
4
Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
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.
- Preheat the oven to 350°F.
- 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.
- In a bowl, whisk together the eggs, yogurt, 1/3 cup Parmesan cheese, chives, parsley, salt, and a grinding of pepper.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with the remaining Parmesan cheese.
- Cut into wedges and serve alongside a salad and some crusty bread.