2 cups chopped Swiss chard or spinach leaves, cooked until wilted
6 large eggs
1 cup shredded Swiss cheese
Heat oven to 350?F. Cook potato slices in simmering water until tender, but not mushy. Drain; rinse with cold water and set aside.
Heat oil in a large nonstick oven-proof skillet with sloped sides. Add onion; cook 5 minutes, stirring frequently. Add potatoes; cook 3 minutes, turning with a spatula once. Add bacon and Swiss chard; gently stir. In a medium bowl, beat eggs with cheese until well blended. Add half of mixture to potato mixture in skillet; cook until eggs begin to set. Add remaining egg mixture to potato mixture. Transfer skillet to oven; bake 20 minutes or until set. Let stand 5 minutes; invert onto a platter and cut into wedges. Serve warm or at room temperature.
*8 slices Patrick Cudahy fully cooked bacon may be substituted.