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Week of 1/13/20

Chard and Bacon Frittata
with roasted cauliflower / spicy mayo

Active: 40 Total: 40
Original GF Paleo Vegetarian
Chard and Bacon Frittata
Chard and bacon give this frittata a hearty, earthy flavor. Serve it with roasted cauliflower on the side and a spicy homemade mayo for dipping the cauliflower or drizzling over the frittata slices.
Smarts: Don't forget to reserve half the spicy mayo for tomorrow's meal.
Tags
Whole30, Dependent Meal Pairs
Proteins
Eggs, Pork, non-ground
Cuisines
American
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57

Ingredients

Metric
Servings:
4
Chard and Bacon Frittata:
  • Garlic - 3 cloves , chopped
  • Chard, any type - 10 leaves , leaves and stems chopped and separate
  • Bacon - 8 slices , chopped
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Roasted Cauliflower:
  • Cauliflower - 1 lb , florets
  • Oil, cooking - 1 Tbsp
Spicy Mayo (for 2 nights):
  • Oil, avocado - 1/2 cup
  • Eggs - 1
  • Lemon juice - 1 tsp
  • Hot sauce of choice - 1/2 tsp
  • Mustard, Dijon - 1/2 tsp
  • Salt - 1/2 tsp

Prep

  1. Cauliflower / Garlic / Chard / Bacon - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make spicy mayo - (This makes enough for 2 nights). In a wide-mouth mason jar or other wide-mouth container, combine avocado oil, egg (portion for mayo), lemon juice, hot sauce, mustard, and salt. Blend with an immersion blender on high until smooth and thick, ~1 minute. Taste and season with some additional salt and / or hot sauce. (Can be done up to 2 days ahead)
  3. Eggs - Whisk eggs (portion for frittata) with salt and pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. Toss cauliflower with cooking oil and some salt and pepper. Spread out on a sheet pan. Transfer to oven and roast, shaking the pan halfway through cooking, until very tender and golden brown in spots, 25 to 30 minutes.
  3. While cauliflower roasts, heat an oven-safe 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Add bacon and saute until crisp, 6 to 7 minutes. Transfer bacon to a paper-towel lined plate.
  4. Drain off all but 1 Tbsp / 15 mL of bacon grease from the pan. Return pan to heat. Add chard stems and saute until tender, ~4 minutes. Add garlic and chard leaves and saute until leaves are fully wilted, 3 to 4 minutes more.
  5. Pour in eggs and stir until ingredients are all mixed through. Sprinkle bacon over top of frittata.
  6. Transfer frittata to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  7. Slice frittata. Serve with cauliflower and spicy mayo for dipping (remember to reserve half the spicy mayo for Tuesday’s meal).

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