Vanilla adds a depth of flavor to many savory dishes without overpowering the underlining palette of flavors. This frittata will make a beautiful brunch or light entree!


Bacon and Blue Cheese

  • 2 tablespoons olive oil
  • 1/4 cup diced shallots
  • 6-8 eggs
  • 1 Rodelle Vanilla Bean, split and scraped
  • 6 pieces crispy cooked bacon (we recommend Applewood smoked), crumbled
  • 1/2 cup crumbled blue cheese
  • Salt and pepper, to taste

Swiss Chard and Goat Cheese

  • 2 tablespoons olive oil
  • 2 cups chopped fresh swiss chard - steam lightly then drain well and squeeze out moisture
  • 6-8 eggs
  • 1 Rodelle Vanilla Bean, split and scraped
  • 2 ounces goat cheese, crumbled
  • Pinch of nutmeg
  • Salt and pepper, to taste
  1. Method is the same for both variations of the recipes above:
  2. Heat the oil in a large skillet over medium-high heat; we used a cast iron skillet which works perfectly for setting the frittata in the oven or under the broiler.
  3. When hot, add the shallot and cook until just transparent. Option 1 - add cooked bacon here to combine flavors, Option 2 - add the steamed and drained, chopped swiss chard.
  4. Turn the heat to low and cook, stirring occasionally, for another 2 or so minutes.
  5. Meanwhile, beat the eggs together with the vanilla bean seeds, salt and pepper, and in option 2, the nutmeg.
  6. Pour the eggs over the ingredients in the skillet. If necessary, use a spoon to evenly distribute the bacon or swiss chard.
  7. Sprinkle the cheese over the top, and cook, undisturbed, until the eggs are barely set, about 5-10 minutes.
  8. Place the skillet under the broiler for a minute or so, or until the frittata has set and the cheese is browning and bubbling.
  9. Watch closely so as to prevent from burning or over cooking.
  10. Serve hot, warm or at room temperature.