The bacon is crisp, the Swiss chard is wilted and the shredded cheddar is gloriously melted in this quick and easy weeknight baked frittata.
What You Need
Original recipe yields 6 servings
2 slices OSCAR MAYER Center Cut Bacon, chopped
1/2 lb. Swiss chard, coarsely chopped
1 clove garlic, minced
6 egg s
1 tsp. dry mustard
1/2 cup chopped seeded tomato es
1 cup KRAFT Shredded Cheddar Cheese, divided
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Let's Make It
Heat oven to 375°F.
Cook bacon, chard and garlic in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
Whisk eggs and dry mustard until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.
How to Seed Tomatoes
To seed a tomato, cut tomato crosswise in half. Then, gently squeeze each half to remove the seeds and juice.
How to Make Mini-Frittatas
Prepare egg mixture as directed; pour into 12 muffin cups sprayed with cooking spray. Bake 20 min. Sprinkle with remaining cheese; bake 3 to 5 min. or until melted. Makes 6 servings, 2 frittatas each.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.