With all of the familiar carbonara flavors of bacon, rich cheese and pasta, this main course frittata is irresistible.
Preheat the oven to 350°F. Bring a medium pot of water to a boil, add pasta and cook until al dente, about 10 minutes. Drain well and set aside. (If you’re using leftover cooked pasta, you’ll need about 3 cups.)
Meanwhile, in a large, ovenproof skillet, cook bacon over medium-high heat until just crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Carefully discard all but 1 tablespoon drippings and then return the skillet to the heat. Add onion and cook, stirring often, until golden brown, about 5 minutes. Add chard and cook, tossing occasionally, until wilted, 2 to 3 minutes more.
Meanwhile, in a large bowl, whisk together eggs, half of the goat cheese, parsley, salt and pepper; stir in pasta and bacon. Pour into the skillet, spreading out evenly, top with remaining goat cheese and cook 2 minutes more.
Transfer to the oven and bake until set in the middle and golden brown around the edges, 10 to 15 minutes. Let rest for 10 minutes and then loosen edges and bottom and slide out onto a plate. Cut into wedges and serve.
Per Serving:Serving size: 1 wedge, 240 calories (100 from fat), 11g total fat, 4.5g saturated fat, 245mg cholesterol, 430mg sodium, 22g carbohydrate (3g dietary fiber, 2g sugar), 16g protein