Frittata with Swiss Chard, Italian Sausage, and Feta

9 Jul

I got this recipe from June 2011’s issue of Bon Appétit magazine. It was featured as an appetizer but I served it as a main dish, so cut the pieces a bit larger (and I think it would serve about 6 this way). It is so good!

Time: 30 min prep, 1 hour cook                Serves: 6 entree/20 appetizer 

Ingredients


  • nonstick vegetable oil spray
  • 1 12 oz bunch of Swiss chard, stems and center ribs removed
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 8oz mild Italian sausage(s), casings removed, sausage broken into 1-inch pieces
  • 8 large eggs
  • 1/4 cup heavy whipping cream
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup (about 4.5oz) crumbled feta cheese (I used garlic & herb and closer to 5.5oz)
  • fresh Italian parsley leaves

How to make it


  • Preheat oven to 325F.
  • Spray 8x8x2-inch glass baking dish with nonstick spray.
  • Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted; about 2 minutes. Drain. Finely chop, then place in kitchen towel and squeeze dry. Set aside.
  • Heat oil in large nonstick skillet over medium-high heat (we have an electric stove so I go medium). Add onion to skillet and saute until soft, 4-5 minutes. Add sausage and saute until brown and cooked through, breaking up with fork, 5-7 minutes. Remove from heat and let cool.
  • Add eggs, cream, salt and pepper to a large mixing bowl and whisk together. Add chard and cooled sausage mixture, then feta. Stirl to blend. Transfer mixture to prepared baking dish.
  • Bake until set in center, 45-55 minutes. Transfer baking dish to rack and cool 15-20 minutes.
  • Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert onto platter; place another platter atop frittata and invert again so that it is right side up. Cut to desired portion size.
  • Garnish with parsley. Serve warm or at room temperature.
  • *Note: This can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325F oven until heated through, about 10 minutes
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