Chard, Bacon, and Potato Frittata

Dinner Diaries- the breakfast edition

Hello friends! The sun came out and I’ve been spending all of my time outside and thus, have been neglecting my writing. Eric and I are busy developing our new garden, so we’ve been enjoying rather substantial breakfasts recently as a result. Yesterday, I woke up so hungry, looked through the fridge to find an open package of bacon, half an onion, some eggs, a little bit of parm, and a gorgeous bunch of red chard. We also always have potatoes on hand, little yukon golds to be exact, so I started by quartering them lengthwise, then into small triangle-ish pieces about 2 cm thick. If they’re too thick, they’ll take ages to cook through and I was feeling impatient. Into a screaming hot skillet with a good coating of oil to get a quick sear and then, just before they look like they might start to burn, I turned the heat down to medium. Next, a half an onion that was looking so pathetic and simply begging to be used got sliced and thrown in.

I let those sauté together with a pinch of salt until the onions were wilted, then pushed them all to the edges to create an opening in the center of the pan and added the bacon which had been cut into 1/4 inch-ish pieces. I stirred those around a bit to let them brown and then gave the pan a few good shakes to toss everything together and into a 400 oven it went for about 5 minutes until the potatoes were cooked through.

To that, I added my chopped and cleaned chard (about 1/2 a bunch) and let it wilt into the pan with a pinch of salt before pouring over the top 4 eggs whipped with some grated parm, fresh thyme and rosemary, and about 1 1/2 cups of oat milk, plus a pinch of salt (I was using an 8 inch skillet. If you make this with more or fewer eggs, you are looking for a consistency like a crepe batter or thin pancake batter that coats the back of your spoon and pours steadily off of that spoon when you scoop some up and drop it back into the bowl.) Normally, one would use heavy cream or half and half, but I find that the oat milk (which is our staple non-dairy milk at home), creates a lovely fluffy texture and isn’t as heavy as the cream. Now, into that 400 oven until the top begins to puff up and brown, it took about 15 minutes. And there you have it.

I love this method, you can really use any ingredients you desire, so long as that consistency of the batter is thick enough. I will often make this when family is visiting, for Christmas morning, or even for a lunch or dinner with a lightly dressed salad on the side. Also, you can make mini frittatas by dividing the batter between large muffin tins. Just be sure to oil the pan really well so that they don’t stick- I like to use a spray avocado oil. After they’re cooked, you can keep them in the fridge or freezer and then microwave or oven-heat them for a quick breakfast during the week.