Frittata With Greens, Herbs And Goat Cheese

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 heat a 10-12-inch oven-proof skillet over medium heat.
• 2 add 1 t olive oil.
• 3 sauté pancetta or bacon until browned but not crisp.
• 4 drain on paper towels and set aside.
• 5 without cleaning skillet, toss in chopped garlic and sauté just until fragrant, about 30 seconds.
• 6 immediately toss in chopped greens and sauté until wilted.
• 7 remove to a plate and keep warm.
• 8 in a blender, food processor or large bowl, combine eggs, milk, herbs, half the goat cheese and the pepper.
• 9 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.
• 10 preheat oven to 350°f.
• 11 heat butter and oil in same skillet, making sure to work oil up sides of pan.
• 12 return greens to pan and then pour in egg mixture.
• 13 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.
• 14 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.
• 15 frittata can be served cold, room temp or warm.
• 16 it makes a wonderful breakfast, brunch, lunch or dinner with soup and or salad.