Melted Leek, Rainbow Chard, & Bacon Frittata
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.