POTATO & BACON FRITTATA
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.
Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
BACON AND POTATO FRITTATA WITH GREENS
This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.
Provided by Chef John
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
- Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
- Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
- Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
- Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g
SWISS CHARD FRITTATA
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
- Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
- In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
- Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
- Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.
SWISS CHEESE FRITTATA WITH POTATOES AND CARAMELIZED ONIONS
I found this recipe online and it sounds so good, so posting for safe keeping until I get around to making it.
Provided by diner524
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet melt butter over medium heat. Add onions, salt and pepper. Cook, stirring often and adding water by the drop, to avoid scoorching, until onions are very soft and deep golden brown, 15-20 minutes. Add in the vinegar and sugar and reduce until the onions are glazed. Keep warm.
- Parboil the potatoes in salted water 3/4 of the way done, about 15 minutes, and then drain and cool until able to handle. Cut them into 1/4 inch cubes.
- In a 9-10 inch ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, uncovered, turning occasionally, until they are browned, 12-15 minutes. Spread potatoes out evenly in skillet.
- Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
- In a medium bowl, whisk the eggs, rosemary (if using), the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, caramelized onions and half the cheese until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with remaining cheese. Broil until the frittata is puffed and the top is set,.
- approximately 1 minute.
Nutrition Facts : Calories 640.6, Fat 36.5, SaturatedFat 16.1, Cholesterol 519.5, Sodium 1012.2, Carbohydrate 46.9, Fiber 4.4, Sugar 7.9, Protein 31.3
SWISS CHARD & GOAT CHEESE FRITTATA
Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes.
Provided by Outta Here
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the Swiss chard; cut off stems, dice finely, and set aside.
- Chop the leaves.
- Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
- Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
- Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
- Wash and dry the skillet and return to stove top.
- Preheat the broiler unit in the oven.
- Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
- Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
- Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.
Nutrition Facts : Calories 226.1, Fat 16.7, SaturatedFat 6.7, Cholesterol 263, Sodium 523.4, Carbohydrate 5.6, Fiber 1.4, Sugar 2.2, Protein 13.9
SWISS CHARD AND TOMATO FRITTATA
This is a great brunch dish! Good alternative to an omelet. Eggs and tomatoes together are fabulous!
Provided by dicentra
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.
- Add the chard, cover and lower the heat and cook for 10 minutes.
- Remove from heat and drain if juicy.
- In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.
- Coat the bottom of a skillet with the remaining oil and return to medium heat.
- When hot, pour egg mixture and arrange tomato slices on top.
- Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
- Serve immediately or at room temperature.
OVEN-BAKED FRITTATA WITH SWISS CHARD & BACON
Cook a perfect baked frittata with crispy bacon in 30 minutes! Our easy-to-make Oven-Baked Frittata with Swiss Chard & Bacon is filled with tasty flavors.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Cook bacon and chard in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
- Whisk eggs and dry mustard in medium bowl until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
- Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
SWISS CHARD AND POTATO FRITTATA
Make and share this Swiss Chard and Potato Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 56m
Yield 12-48 frittatas
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan.
- Add a slight amount of water, salt and pepper.
- Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
- In a large skillet, heat oil on medium-low heat.
- Saute onion for 5 minutes.
- Add chard and stir 1 minute or until chard is wilted.
- Remove from heat and cool slightly.
- In a large bowl, beat eggs and egg yolks.
- Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
- Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
- Serve warm.
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