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Ingredients
- Nonstick vegetable oil spray
- 1 12-ounce bunch Swiss chard, stems and center ribs removed
- 1 tablespoon olive oil
- 1 cup chopped onion
- 8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces
- 8 large eggs
- 1/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese (about 4 1/2 ounces)
- Fresh Italian parsley leaves
Details
Servings 20
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat oven to 325°F. Spray 8 x 8 x 2-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 chard,
then place in kitchen towel and squeeze
dry. Set chard aside.
Heat oil in large nonstick skillet over
medium-high heat. Add onion to skillet
and sauté until soft, 4 to 5 minutes. Add
sausage and sauté until brown and cooked
through, breaking up with fork, 5 to 7
minutes. Remove from heat and cool.
Whisk eggs, cream, salt, and pepper in
large bowl to blend. Add chard and cooled
sausage mixture, then feta; stir to blend.
Transfer mixture to prepared baking dish.
Bake frittata until set in center, 45 to
55 minutes. Transfer baking dish to rack
and cool frittata 15 to 20 minutes. Place
platter atop dish with frittata. Using oven
mitts, hold baking dish and platter firmly
together and invert frittata onto platter;
place another platter atop frittata and
invert again so that frittata is right side
up. Cut frittata into 20 pieces. DO AHEAD:
Can be made 1 day ahead. Place frittata
pieces on rimmed baking sheet. Cover and
chill. Rewarm in 325°F oven until heated
through, about 10 minutes.
Transfer frittata pieces to platter.
Garnish each piece with parsley; serve
warm or at room temperature.
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