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| Bacon and Potato Frittata with Greens |
"This is a high-quality meal every time of day or night. My grandfather used to make frittatas quite regularly. Instead of finishing a frittata beneath the broiler he might cook dinner it halfway, placed a plate on top of the pan, turn the pan over, and slide the frittata lower back into the pan to prepare dinner the opposite side. Sometimes a frittata would stick; different times the hot oil could drip on him as he accomplished this maneuver. It become at some point of these moments that I discovered all the honestly correct Italian curse phrases I nonetheless use to nowadays."
Ingredients :
- 6 slices bacon, chopped
- 1 potato, peeled and sliced into thin 1-inch pieces
- 2 tablespoons water, or as wanted
- 1 clove garlic, thinly sliced
- half teaspoon purple pepper flakes
- salt and ground black pepper to flavor
- 1 bunch Swiss chard, chopped
- 8 eggs, overwhelmed
- 1/3 cup grated Parmesan cheese
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 35M |
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- Set oven rack approximately 6 inches from the heat supply and preheat the oven's broiler.
- Cook and stir bacon in a large oven-proof skillet over medium heat until frivolously browned and crispy, about 10 mins. Drain all but 1 teaspoon bacon grease from the skillet.
- Stir potato slices, water, garlic, pink pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are smooth, about 10 minutes.
- Mix Swiss chard into potato combination; prepare dinner and stir till chard is barely wilted, 2 to a few minutes.
- Pour eggs over potato-chard mixture, stir lightly, and do away with skillet from warmth. Top egg aggregate with Parmesan cheese.
- Broil within the preheated oven until eggs are set and frittata is golden brown round the rims, three to 4 minutes.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals wet, prepare dinner it flippantly, and make smooth-up easier.
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