I recently mentioned that I couldn’t make a frittata because I didn’t have a broiler-proof skillet. I have since shopped for one, and quickly decided I wasn’t spending $60 for a skillet I wouldn’t use that often. (Plus, my small kitchen doesn’t have room for another big skillet!) I decided to go at this another way.
I do have a skillet that can go in the oven at 400 degrees, so that was my work around. Certainly, if your skillet can go under the broiler, go for it! If you go the broiler route, you probably would only need to broil the frittata for about 2 or 3 minutes.
- 6 slices bacon
- 1 bunch Swiss chard, stems removed, leaves coarsely chopped (I didn't use the stems)
- 3 cloves garlic, minced
- ¼ cup pinons
- 12 eggs
- ½ cup milk
- 1 cup shredded cheddar cheese, divided
- Salt and pepper to taste
- Preheat oven to 400 degrees (or, the highest heat your skillet can tolerate)
- Cook bacon in ovenproof skillet over medium heat. Remove bacon from skillet. Drain off all but about 3 tablespoons of the bacon fat.
- Saute Swiss chard, garlic, and pinons in the bacon fat. Cook until chard is wilted.
- While chard is cooking, beat eggs. Add milk, ½ cup cheese, salt, and pepper.
- Pour egg mixture over sauteed chard mixture. Continue to cook until eggs are about halfway done, stirring frequently. Leave the pan on the heat for about 1 more minute, to set the bottom.
- Remove skillet from heat. Top with remaining cheese. Transfer the skillet to the oven. Bake until eggs are completely cooked and cheese is melted, about 7 minutes.