This is a wonderful frittata 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.
Ingredients
- slices bacon: 6 piece (chopped)
- potato, peeled and sliced into thin 1-inch pieces: 1 piece
- water: 2 Tbsp (or as needed)
- clove garlic: 1 piece (sliced)
- red pepper flakes: 0.5 tsp
- salt and ground black pepper: (to taste)
- bunch Swiss chard: 1 piece (chopped)
- eggs: 8 piece (beaten)
- Parmesan cheese: 0.33333 cup (grated)
Metric Conversion
Stages of cooking
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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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.
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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.
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Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
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Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
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Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.
