Friends, don’t sleep on the frittata. Years ago, I would make this version all the time and sadly, for a while there, I kind of forgot about how much I love this dish. Endlessly customizable, satisfying at any time of day and delicious warm, room temperature or even cold right out of the fridge.

This morning on Minnesota Live, I shared this version which is SO flavorful. It features smoky bacon, meaty mushrooms, a little garlic and thyme plus some Swiss chard — this one-pan meal is a nutrient dense powerhouse. A little hot sauce on top makes it even better, IMO.

Bacon, Mushroom & Swiss Chard Frittata

Gather this:

• 6 eggs
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp freshly cracked pepper
• 1 cup shredded cheese (I used a smoky gouda here and it was top notch)
• 6 oz bacon, chopped
• 4 oz mushrooms, chopped
• 2 small garlic cloves, minced
• 1 tsp fresh thyme
• 1 cup chopped swiss chard (the leaves from about 2 stalks – you could also sub with kale or spinach)

Do this:

Preheat your oven to 375 degrees.

Heat an ovenproof skillet over medium heat and add the bacon. Cook, stirring often, until almost crispy. Add the mushrooms and cook for another 2-3 minutes. Add the garlic and thyme. Stir to combine. Add the Swiss chard and stir again, cooking for an addition 1-2 minutes. Use a wooden spoon to evenly distribute the mixture over the bottom of the pan.

Meanwhile, crack the eggs into a bowl (preferably one with a spout) and whisk. Add the heavy cream, salt and pepper and whisk until completely combined. Add the cheese and stir.

Pour the egg and cheese mixture into the pan and use a spoon or spatula to make sure it’s evenly covering the bacon and vegetable mixture.

Put the pan into the oven and bake until the middle is set and the outer edges are just starting to brown – about 20-23 minutes. Remove from the oven and let rest for 5 minutes. Using a thin wooden spoon or silicone spatula, loosen the edges and bottom of the frittata and slide onto a large wooden board. Do not forget that the handle of the pan is hot as it was in the oven! Cut into slices and serve alongside a green salad, roasted potatoes or fruit.

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