(serves 8-10)

Caramelized onion, chard and goat cheese frittata, baked in a cast iron pan.  Recipe at

Balsamic vinegar is the quiet hero in this recipe. It deglazes your pan to corral smokey and oniony flavors that might otherwise get left behind. The acidity of the vinegar also helps to break down the toughness of the chard and stems, shortening the actual cooking time. It’s sweetness creates a nice balance to creamy goat cheese. Hot, cold, breakfast, lunch or can serve this hearty frittata any time.

1 large or 2 small red onions, sliced 1/4-1/2 inch thickness
3-4 Tbsp olive oil, divided
2 thick slices bacon, chopped 1/4-1/2 inches wide
1 bunch rainbow swiss chard, washed, dried and roughly chopped
3 Tbsp balsamic vinegar
12 eggs
5 oz goat cheese, sliced into medallions or crumbled in large pieces
salt and pepper

Preheat oven to 350 degrees.

Heat 2 Tbsp of olive oil in a heavy medium-sized pan over low heat. Add onions and season with salt and pepper. Gently stir often to prevent sticking and burning and continue cooking for about 8 minutes until the onions are soft and lightly caramelized. Remove pan from heat and transfer onions to a plate to cool off.

Using the onion pan without washing it, add the bacon and cook over medium heat for about 2 minutes. Lower the heat. If there is not a lot of bacon fat in the pan add 1 Tbsp olive oil. Add chard and season with salt and pepper. Gently stir every few minutes and continue cooking until the chard is completely wilted, about 5 minutes. Add balsamic vinegar and use a rubber spatula to scrape any bits off the pan. Once the vinegar has mostly evaporated, remove from heat and transfer the ingredients to a plate to cool off.

Beat your eggs thoroughly with a whisk in a large bowl. Season with salt and pepper. Add all of your cooked ingredients to the bowl and gently combine. Prepare a large oven-proof pan by adding remaining 1 Tbsp of olive oil and place over low heat. Carefully pour the egg mixture into the pan and arrange goat cheese on top. Cook until the edges of the frittata start to take shape, about 7-8 minutes. Transfer to oven to continue cooking until done, about 7-10 minutes. Be careful not to overcook so you can maintain a light, fluffy frittata. Serve warm or at room temperature.

It is time to take the frittata out of the oven when the center is still moist but holds its shape without sloshing when you move the pan.

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