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Swiss Chard and Bacon Frittata
with orange fennel salad with poppy seed dressing

Active: 20 min Total: 40 min
Tonight's frittata is packed with greens and comes together fast in a single skillet. The side salad highlights two flavors that make a great pair - orange and fennel - with a sweet, tangy dressing.
Smarts: Frittatas make great leftovers, so double the recipe for a quick, healthy breakfast or lunch to enjoy throughout the week!


Swiss Chard and Bacon Frittata:
  • Bacon - 8 slices , chopped
  • Onions - 1/2 , chopped
  • Swiss chard - 1 bunch , chopped
  • Eggs - 8 , beaten
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cooking oil - 1 Tbsp
Orange Fennel Salad with Poppy Seed Dressing:
  • White wine vinegar - 1 1/2 Tbsp
  • Cooking oil - 3 Tbsp
  • Honey - 1 1/2 tsp
  • Poppy seeds - 1 1/2 tsp
  • Oranges - 2 , segmented
  • Fennel - 1/2 bulb , thinly sliced
  • Salad greens - 5 oz


  1. Make salad dressing - Whisk vinegar with oil, honey and poppy seeds. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
  2. Bacon / Onions / Swiss chard - Prep as directed. (Can be done up to 3 days ahead)
  3. Eggs - Whisk with salt and pepper.
  4. Orange / Fennel - Prep as directed.

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  1. Preheat oven to 400F / 204C degrees.
  2. Heat an oven-safe skillet over medium heat. Add bacon and saute until crisp ~5 minutes. Add onions and saute ~5 minutes, until softened. Add swiss chard and cook until wilted. Add cooking oil and swirl to coat the bottom of the pan. Add egg, salt and pepper and stir to combine. Cook until the bottom begins to set, ~5 minutes. Transfer to the oven. Cook until a knife comes out cleanly, 20 to 25 minutes, depending on thickness. Slice and enjoy hot out of the oven. (Leftovers are great room temperature too!)
  3. Toss dressing with greens, oranges and fennel and serve on the side.



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