Fluffy Egg Nest with Greens

This is a fun way to eat eggs and makes a great dinner or lunch dish. The yolk is nestled in a bed of fluffy beaten egg whites with greens.

Heat a small cast iron pan on low and add 1 teaspoon of butter. Add the chopped onion and saute for 1-3 minutes until translucent. Set aside to cool.
Preheat the oven to 375 degrees. Separate the eggs and beat the whites with the salt until they are fluffy and stiff, but not dry. Gently fold in the cayenne pepper, chopped greens and sauteed onions.
Line a sheet pan with parchment paper. Spoon out the egg white mixture into 4 mounds on the parchment paper. Use the back of the spoon to create small dents in the center of each mound.
Put 1 teaspoon of butter and 1 egg yolk into each dent. Top each yolk with 1 teaspoon of cream and sprinkle with additional salt.
Bake for 10-12 minutes, or until the whites are golden and the yolks slightly set.

Bacon Vegetable Fritta

Frittata for breakfast is wonderful, and it is so versatile that it can be used as a main course in any meal. You may substitute other meats, vegetables, cheeses, etc. for the filling. It is a great way to use up a bit of leftovers too. This Frittata is savory and filling. You will love it!

In a cast iron skillet, melt the butter on medium heat.
Add the chopped bacon and cook, stirring, until it is partially cooked.
Add the chopped vegetables and continue to stir until the bacon is fully cooked.
Beat together the eggs, milk, salt and pepper.
Carefully pour the egg mixture over the vegetables and bacon in the pan.
Sprinkle the grated cheddar cheese on top.
Set the range heat on low. Allow it to cook, undisturbed, until the eggs are set within 1/4 inch of the top.
Place the pan under a broiler on “low”. Broil until the top is nicely browned.
Cut in wedges and serve warm.
If you wish, you can invert the Frittata onto a platter to serve.

Swiss Chard Frittata

Great for breakfast, brunch, lunch or even dinner, this dish is a winner. It reheats well, so you can make it on the weekend and then it’s ready to eat throughout the week. Reheat in toaster oven or at 350 in oven for about 10 minutes.

In large sauté pan over medium high heat, crisp bacon. Remove finished strips, crumble and set aside and brown shallot or onion in bacon drippings until soft. Add swiss chard pieces. Stir to coat leaves with drippings. Season with salt, pepper, and a dash of nutmeg. Cook until greens are wilted, about 4-5 minutes. Grate fresh garlic over chard, stir and remove from heat. Let sit in hot pan for 2-3 minutes to mellow garlic.
In a separate bowl, crack and beat eggs, season with salt, pepper and nutmeg. Add milk or cream and mix well. Stir in 1 cup of the cheese, reserving ½ cup.
Two ways to prepare this:
If you have just made the swiss chard with bacon and garlic and used an oven-safe pan, then pour the egg/milk mixture over the hot chard, stir quickly, top with cheese and place pan in oven for about 20 minutes or until set. This is a frittata.
If you have made the chard at another time and it’s cooled (or leftover), mix chard into egg mixture and pour into a greased glass baking dish. Bake at 350 for around 25 minutes or until set. This would basically be a crustless quiche.