Swiss Chard Frittata

Recipe Description:

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.

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 6

Difficulty: Moderate

Recipe Ingredients:

2 strips organic uncured/nitrate-free uncooked bacon (from pastured pork)

1 medium shallot, diced or ¼ organic onion, diced

2 large bunches organic swiss chard, leaves stripped from stems, torn into pieces

Unrefined sea salt, freshly ground pepper

Dash of nutmeg

3-4 cloves garlic, peeled (organic preferred)

8 pastured eggs, beaten

1 ½ cups shredded raw milk cheese (cheddar, jack, swiss) (organic, from grassfed cows)

¼ cup milk or cream (organic, raw preferred, from grass fed cows) (can use creme fraiche)

Grated parmesan (raw preferred)

Recipe Instructions:

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.

Author: RealFoodWholeHealth

Hi! I'm Amy and I'm part of the team at Real Food Whole Health. I'm a nutritional therapist (working on a traditional foods, GAPS, paleo, gluten-free paradigm), certified GAPS practitioner, natural fertility expert, gluten-free (and mostly grain-free) real food cook and recipe creator and all around real foodie! I love sharing recipes and discovering new ones. View all posts by RealFoodWholeHealth

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: RealFoodWholeHealth

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