INGREDIENTS
3 slices (about 3 oz/90 g) turkey bacon, chopped
1 tablespoon olive oil
½ red onion, thinly sliced
8 large eggs
¾ cup (6 fl oz/185 ml) milk
1 cup (5 oz/155 g) crumbled pasteurized feta cheese
1 bunch (about 8 large leaves) Swiss chard
1 clove garlic, minced
Salt and freshly ground pepper
INSTRUCTIONS
1. Preheat the oven to 400ºF (200ºC). Butter an 8-by-8-inch (20-by-20-cm) glass or ceramic baking dish.
2. In a small frying pan over medium heat, cook the turkey bacon, stirring, until crisped and lightly browned, 3 to 4 minutes. Transfer to a paper towel to drain. Set aside.
3. Return the pan to medium heat and add the olive oil. Add the onion and stir to coat. Cover and cook, stirring occasionally, until the onion is tender but not browned, 10 to 12 minutes.
4. While the onion is cooking, crack the eggs into a large bowl and whisk until blended. Stir in the milk and cheese. Set aside. Rinse the chard and pat dry with paper towels or spin dry in a salad spinner. Remove and discard any tough stems and chop the leaves coarsely (you should have about 2 cups/2 oz/60 g).
5. When the onion is tender, add the garlic and stir for 1 minute. Add the chard and stir just until the leaves are wilted, about 1 minute longer. Season with salt and pepper. Add the chard mixture and reserved turkey bacon to the eggs and stir to combine, then pour into the prepared baking dish.
6. Bake until the frittata is puffed and golden, 20 to 22 minutes. Cut into 4 pieces and serve warm or at room temperature.
credit: babycenter.com