Baked Bacon Cheddar Frittata With Swiss Chard Recipes

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.

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.

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.

Steps:

• Wash the chard thoroughly; put in a large kettle and steam over medium heat in the water that clings to the leaves. Cover pot while steaming. When chard is tender, after about 10 minutes, drain, reserving liquid for another use, like making a broth, and coarsely chop the tender leaves.
• Preheat oven to 350 degrees.
• Put the butter and oil in a saute pan, a straight-sided quiche pan or a shallow baking dish that can go in the oven. When the butter has melted and the foam begins to subside, add the minced shallots and saute briefly until they are translucent but not brown. Add chopped chard and mix well. Remove from heat.
• In a bowl combine eggs, cream, salt and pepper and beat thoroughly. Pour this batter over the chard, lifting edges of the chard with a fork to let batter run underneath. Dot the top with cheese cubes and put in middle of oven. Bake 20 to 25 minutes.
• Remove and let cool slightly. To serve, cut into squares or wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, whisk the eggs, milk, butter, salt and pepper until blended. Pour into a greased 11x7-in. baking dish. Sprinkle with onions, bacon and cheese. , Bake, uncovered, until a knife inserted in the center comes out clean, 25-30 minutes.