Pasta Frittata with Chard, Bacon and Goat Cheese
- 2 cups whole wheat shells or fusilli
- 4 slices bacon, cut into small pieces
- 1 cup chopped yellow onion
- 4 lightly packed cups chopped chard
- 10 eggs
- 1 (4-ounce) package fresh goat cheese with garlic and herbs, crumbled
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Meanwhile, in a large, ovenproof skillet, cook bacon over medium-high heat until just crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Carefully discard all but 1 tablespoon drippings and then return the skillet to the heat. Add onion and cook, stirring often, until golden brown, about 5 minutes. Add chard and cook, tossing occasionally, until wilted, 2 to 3 minutes more. Set aside to cool slightly.
Meanwhile, in a large bowl, whisk together eggs, half of the goat cheese, parsley, salt and pepper; stir in pasta, bacon and chard mixture. Pour into the skillet used to cook the bacon and chard, spreading out evenly. Top with remaining goat cheese and cook over medium heat about 2 minutes more.
Transfer to the oven and bake until set in the middle and golden brown around the edges, 10 to 15 minutes. Let rest for 10 minutes and then loosen edges and bottom and slide out onto a plate. Cut into wedges and serve.
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