A farm frittata for Frittata Friday! (It’s actually Monday, but, Frittata Friday just sounded more appropriate. That needs to be a thing, by the way. Like, internationally… and immediately.)
First of all, let me just say, this is NOT one of those pretentious frou-frou frittatas. (You know what I mean. Everyone has one of those friends… that one vegetarian-health-nut-frittata-bringer at the potluck. The one that walks in to a party full of buffalo wings and gluten-free cupcakes and says
“I brought a frittata, guys! – It’s got a squash, alfalfa sprout & sea-kelp salt-free filling with a crust made entirely from sunflower seeds, earthworms & dirt!”
Yeeeah. This is not that frittata.
I bought ALL of these ingredients from a local farm when we went apple/vegetable picking a few weeks back. Put ‘em all together and I ended up with a mind-blowingly delicious outcome – a sweet & savory frittata that I enjoyed for 5 days straight – cold, straight out of the fridge, never even reheated, because THAT’S how good it was. Of course, I tried a slice warm when I initially took it out of the oven, but, you can safely assume that a great-tasting cold frittata, tastes even greater when warm.
- 2 tbsp bacon grease/olive oil, divided + more for skillet
- 2 shallots, diced (about ⅓ cup - onion works, too)
- 8 eggs, lightly beaten with splash (3-4 tbsp) non-dairy milk/water
- 6 slices bacon, cooked & chopped
- 2 cups thinly sliced swiss chard ribbons, lightly packed
- 1 apple - peeled, cored, & diced (about 1 cup)
- 1 clove garlic, minced/grated
- sea salt, to taste
- freshly ground black pepper
- 1 scallion, sliced, for garnish (opt)
- ⅓ cup grated raw cheddar cheese (opt - not strict paleo)
- Place raw bacon on a foil-lined baking sheet. Place in a cold oven and turn on to 400. Bake for exactly 13-15 mins until crisp & drain on paper towels before chopping. Turn oven down to 350.
- Liberally grease bottom & sides of iron skillet, then, heat 1 tbsp oil in skillet over med heat.
- Saute shallots/onion with a pinch of salt & pepper. Cook 5 mins until soft.
- Add swiss chard ribbons & a pinch of salt. Sauté another 5 mins.
- Beat eggs in a large mixing bowl with a splash of milk/water and a pinch of salt & freshly ground pepper.
- Mix sautéed shallot + swiss chard mixture, diced apples, cooked bacon, (and grated cheese, if using) into eggs until thoroughly combined.
- Heat remaining 1 tbsp oil in skillet over med high heat. Pour frittata/egg mixture into iron skillet. Feel free to garnish with scallions & additional cheese.
- Cook over med high heat on stove for 5 mins, then, carefully place in 350-degree preheated oven for another 4-8 mins. (depending how soft you prefer your eggs)
- Slice and serve warm or room temperature. (Though, I always eat it cold, cause I’m lazy & it’s still delicious.)