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

Name: Swiss Chard and Bacon Frittata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 slices Bacon, chopped; 1/2 Onions, chopped; 1 bunch Swiss chard, chopped; 8 Eggs, beaten; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Cooking oil; 1 1/2 Tbsp White wine vinegar; 3 Tbsp Cooking oil; 1 1/2 tsp Honey; 1 1/2 tsp Poppy seeds; 2 Oranges, segmented; 1/2 bulb Fennel, thinly sliced; 5 oz Salad greens

Active: 20 min Total: 40 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

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

Prep

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)
Bacon / Onions / Swiss chard - Prep as directed. (Can be done up to 3 days ahead)
Eggs - Whisk with salt and pepper.
Orange / Fennel - Prep as directed.

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Make

Preheat oven to 400F / 204C degrees.
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!)
Toss dressing with greens, oranges and fennel and serve on the side.

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