Frittata With Greens, Herbs and Goat Cheese

• 1 tablespoon olive oil
• 18 lb pancetta or 18 lb other tasty bacon
• 2 garlic cloves, crushed
• 1 bunch greens, like swiss chard, ribs removed and leaves chopped
• 12 large eggs
• 1 cup milk
• 1 -2 tablespoon fresh herb, of your choice (I used rosemary, marjoram and chives)
• 4 ounces goat cheese
• 12 teaspoon pepper
• 12 tablespoon butter
• 12 tablespoon olive oil

1. Heat a 10-12-inch oven-proof skillet over medium heat.
2. Add 1 T olive oil.
3. Saute pancetta or bacon until browned but not crisp.
4. Drain on paper towels and set aside.
5. Without cleaning skillet, toss in chopped garlic and saute just until fragrant, about 30 seconds.
6. Immediately toss in chopped greens and saute until wilted.
7. Remove to a plate and keep warm.
8. In a blender, food processor or large bowl, combine eggs, milk, herbs, half the goat cheese and the pepper.
9. Using a blender or food processor eliminates the need to chop the herbs and works more air into the eggs, giving better volume during cooking.
10. Preheat oven to 350F.
11. Heat butter and oil in same skillet, making sure to work oil up sides of pan.
12. Return greens to pan and then pour in egg mixture.
13. Cook over med heat for about 8 minutes until partially set, using a rubber spatula to pull cooked egg away from sides, allowing liquid egg to fall underneath.
14. Crumble pancetta and remaining goat cheese over top of frittata and move pan to middle of oven, allowing at least 8 inches of headroom for eggs to rise, and cook for 20-25 minutes until completely set in the middle.
15. Frittata can be served cold, room temp or warm.
16. It makes a wonderful breakfast, brunch, lunch or dinner with soup and or salad.

olive oil, pancetta, garlic, swiss chard, eggs, milk, fresh herb, goat cheese, pepper, butter, olive oil

Taken from www.food.com/recipe/frittata-with-greens-herbs-and-goat-cheese-105917 (may not work)