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. Set aside to cool slightly.

Meanwhile, in a large bowl, whisk together eggs, half of the goat cheese, parsley, salt and pepper; stir in pasta, bacon and chard mixture.

Pour into the skillet used to cook the bacon and chard, spreading out evenly.

Top with remaining goat cheese and cook over medium heat until the eggs begin to set along the bottom of the pan, about 2 minutes.

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.