Cook the bacon in a 10 inch ovenproof skillet over medium heat until evenly browned. Reserve the bacon, cut into small pieces. Drain and reserve all but 1 Tb of the bacon fat from the pan.
Preheat oven to 350 degrees.
Add the onions and red pepper flakes to the bacon fat in the pan and saute over medium-low heat until the onions soften, about 10 minutes.
Cut the potatoes into 1/4 inch slices, then cut those into bite-sized pieces. (Peeling is optional.)
Turn the heat to medium. To the pan of softened onions, add another Tb of bacon fat, then the potatoes, salt and pepper. Stir occasionally while the potatoes cook, until tender, about 10-15 minutes.
Add chard to the onion-potato mixture (in batches, if necessary), stirring it in until it is wilted in a few minutes (See note about parboiling chard for recipes; if you parboil it, just incorporate it into the potato mixture which will take less time).
Stir 1/4 tsp of salt and a pinch of pepper into the beaten eggs. Turn heat to medium low, and pour eggs over potato-chard mixture and stir gently to mix. Using a spatula, lift up on the eggs as they begin to cook in the bottom of the pan to allow uncooked liquid to flow beneath them, working your way around the pan one time. This helps produce evenly cooked eggs. To the top of the eggs, add reserved bacon pieces, and distribute bits of goat cheese.
When the eggs are setting around the edges but still wet in the center, place the pan in the middle of the preheated oven and bake for approximately 5-8 minutes. It's important not to overcook. You can also place them under the broiler for the last minute to get a nice browned surface.
Grate Parmesan cheese over the top as soon as it is done. Allow it to cool slightly, and enjoy! Serve with a nice crunchy toasted baguette if desired.