Method is the same for both variations of the recipes above:
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.
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.
Turn the heat to low and cook, stirring occasionally, for another 2 or so minutes.
Meanwhile, beat the eggs together with the vanilla bean seeds, salt and pepper, and in option 2, the nutmeg.
Pour the eggs over the ingredients in the skillet. If necessary, use a spoon to evenly distribute the bacon or swiss chard.
Sprinkle the cheese over the top, and cook, undisturbed, until the eggs are barely set, about 5-10 minutes.
Place the skillet under the broiler for a minute or so, or until the frittata has set and the cheese is browning and bubbling.
Watch closely so as to prevent from burning or over cooking.
