Thursday, January 23, 2014

Melted Leek, Rainbow Chard, & Bacon Frittata

Frittatas are perfect for breakfast, lunch, or dinner. You can use just about any vegetables or cheese that you have on hand. From start to finish this dish only takes about 15 minutes. Simple and delicious. Serve with basic dressed greens - arugula or baby lettuces tossed in your favorite vinaigrette or with a side of oven roasted tomatoes.

Melted Leek, Rainbow Chard, & Bacon Frittata
Serves 2 

6 Large Eggs
4 slices Bacon
1 cup Rainbow Chard, sliced with stems
1 leek, white and light green part only, sliced and soaked in water
1/2 cup Sharp White Cheddar Cheese, shredded
1 Tbsp Butter 
1 Tbsp Parsley, Chopped 
Cracked Pepper, to taste
Kosher Salt, to taste 

1. Cook Bacon in a sauté pan. Once crispy, remove and set aside. Drain leeks and add to bacon grease. Cook for 5 minutes until leeks are translucent and soft. Add chard to leeks and sprinkle with a bit of salt. Cook for 2-3 more minutes until softened but still slightly firm. Remove from heat. 
2. Crack eggs and whisk together well. Season with salt and pepper. Chop bacon. 
3. In a clean sauté pan, melt butter and then add eggs. Next add leek and chard mixture followed by the bacon. Let the eggs set up in the pan - once the edges are set, sprinkle the top with cheese and place entire sauté pan in your oven. Broil for 3-5 minutes or until eggs are golden brown and puffy. 
4. Remove and sprinkle with parsley. Serve immediately. 

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