1 tablespoon extra-virgin olive oil
4 slices bacon
1 medium Yukon gold potato, unpeeled, diced (1/4 inch) (1 cup)
1 cup finely chopped red bell pepper
1 small onion, sliced (1/2 cup)
1/8 plus 1/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium garlic clove, minced
1 large head escarole, thinly sliced (6 cups)
1/4 cup half-and-half or milk
1 1/2 cups shredded Gruyère cheese or Swiss cheese
1. Heat olive oil in large ovenproof nonstick skillet over medium-high heat until hot. Add bacon; cook 3 to 5 minutes or until browned and crisp, turning occasionally. Drain on paper towels; crumble.
2. Add potato, bell pepper, onion, 1/8 teaspoon of the salt and pepper to drippings in skillet; cook over medium heat 5 minutes or until potato is almost tender, stirring occasionally. Add garlic; stir in escarole by the handful, continuously adding as it begins to wilt. Cook 3 minutes or until greens are wilted and potato is tender, stirring occasionally.
3. Meanwhile, whisk eggs, half-and-half and remaining 1/4 teaspoon salt in medium bowl until blended.
4. Heat broiler. Gently press vegetables over bottom of skillet; sprinkle with bacon and cheese. Add egg mixture; cook, covered, over low heat 4 minutes or until bottom begins to set. Remove cover. Broil 4 minutes or until the eggs are set, puffed and top is lightly browned. Let stand 3 minutes before cutting into wedges.
PER SERVING: 555 calories, 41 g total fat (17 g saturated fat), 30 g protein, 16.5 g carbohydrate, 440 mg cholesterol, 700 mg sodium, 3.5 g fiber