Bacon & Swiss Chard Frittata
Frittatas feel like winter to me. You take it out of the oven and it’s warm, inviting and hot on a cold Sunday morning. For this frittata I used pre-diced veggies - kale stems, swiss chard and a piece of a leftover onion.
What gives this frittata it’s vibrant bright color is a touch of turmeric I sprinkled in while sautéing the vegetables. Then, I added in the bacon I had cooked up a few minutes before that, poured in the eggs and let it set. Then finished it off in the oven.
I have a small oven so I made a two serving dish but this could easily be made into a four or five serving meal if you use a large skillet.
As a culinary herbalist, I love adding as much medicine as I can to the food I eat and today, I added both ginger and turmeric to this frittata.
Benefits of Turmeric & Ginger:
Ginger is regarded as an herbal medicine. Though it adds a great amount of flavor when added to recipes, it’s a great remedy for cramps, nausea, morning sickness, motion sickness and for treating the common cold, sore throats respiratory problems and stomach issues. It has been shown to reduce inflammation and help repair damaged joints and cartilage issues which is why it’s often used as remedy for arthritis and joint pain. In addition to this it’s also often used as a remedy for menstrual cramps. I like to add ginger into my daily digestive tonic to help me repair my gut lining.
Turmeric is hugely popular in India and Asian where it is highly regarded as a medicinal healing herb due to it’s antioxidant rich, anti-inflammatory and immune enhancing properties. It has been used in Chinese Medicine and Ayurveda as a remedy for gallbladder, and liver issues. In the US, I’ve seen many folks use it as a treatment for the common cold as well as an anti-inflammatory aid in autoimmune conditions such as thyroid, arthritis, osteoarthritis and more.
Bacon & Swiss Chard Frittata
Ingredients:
(Serves 2)
1 tbsp avocado oil, bacon grease or tallow
4 slices thick cut bacon
leftover kale stems (sub diced cabbage)
1/4 of a large onion
2-3 cups chopped swiss chard
dash of pepper
salt to taste
1/4 tsp turmeric
1/8 tsp ginger
6 eggs, beaten together
Dash of salt
Preparations:
Heat a skillet with some avocado oil, bacon grease or tallow. Dice the bacon into small pieces and add it to the heated pan.
While the bacon is cooking dice your kale stems, onion and swiss chard into small pieces. I pre-chopped my kale and chard when I came home which helps to quicken this process.
Once the bacon is cooked, remove it from the pan and blot with a towel.
Set your oven to 400F.
Leave the bacon grease in the pan and add the onion and kale stems in. Cook for three minutes before adding in the card. Cook another two minutes until it wilts. Season with salt, pepper, turmeric and ginger.
Then, add the bacon back in and pour in the eggs over top. Let this set for five minutes on the stove before transferring to your oven. Let it cook in the oven for 10-12 minutes until the center is firmly set and the edges are browned and beginning to crisp.
Consume immediately or store in the fridge for up to four days.