Prep 30 mins
Cook 25 mins
I adapted this recipe from one I found in an old Martha Stewart Holiday book. I made some adjustments in herbs and took out the potatoes since my husband is low carbing. Added the greens in that I had on hand and voila! Delicious dinner with the Roasted Red Pepper Soup also posted in my cookbook.
- 1 tablespoon olive oil
- 1⁄8 lb pancetta or 1⁄8 lb other tasty bacon
- 2 garlic cloves, crushed
- 1 bunch greens, like swiss chard, ribs removed and leaves chopped
- 12 large eggs
- 1 cup milk
- 1 -2 tablespoon fresh herb, of your choice (I used rosemary, marjoram and chives)
- 4 ounces goat cheese
- 1⁄2 teaspoon pepper
- 1⁄2 tablespoon butter
- 1⁄2 tablespoon olive oil
- Heat a 10-12-inch oven-proof skillet over medium heat.
- Add 1 T olive oil.
- Sauté pancetta or bacon until browned but not crisp.
- Drain on paper towels and set aside.
- Without cleaning skillet, toss in chopped garlic and sauté just until fragrant, about 30 seconds.
- Immediately toss in chopped greens and sauté until wilted.
- Remove to a plate and keep warm.
- In a blender, food processor or large bowl, combine eggs, milk, herbs, half the goat cheese and the pepper.
- Using a blender or food processor eliminates the need to chop the herbs and works more air into the eggs, giving better volume during cooking.
- Preheat oven to 350°F.
- Heat butter and oil in same skillet, making sure to work oil up sides of pan.
- Return greens to pan and then pour in egg mixture.
- Cook over med heat for about 8 minutes until partially set, using a rubber spatula to pull cooked egg away from sides, allowing liquid egg to fall underneath.
- Crumble pancetta and remaining goat cheese over top of frittata and move pan to middle of oven, allowing at least 8 inches of headroom for eggs to rise, and cook for 20-25 minutes until completely set in the middle.
- Frittata can be served cold, room temp or warm.
- It makes a wonderful breakfast, brunch, lunch or dinner with soup and or salad.