Frittata or crustless quiche? All I know is it’s delicious!
Frittata with Chard, Sausage and Feta
This Frittata with Chard, Sausage and Feta could also be considered a crustless quiche. It works great as a brunch entree or an appetizer, when cut into smaller pieces. This yummy combination includes the savory flavors of Italian sausage and feta, plus the healthy goodness of Swiss chard.
The key steps involved in preparing the Swiss chard are pictured above.
- Wilt in boiling water for 2 minutes
- Finely chop
- Squeeze in a kitchen towel to remove the excess water (by squeeze, I mean squeeze the living daylights out of it.)
- Pull the chard apart into small pieces
- Combine the chard with the browned sausage, onions and egg mixture
Tasty Tips
- Frozen Spinach – instead of Swiss chard, you could opt for frozen spinach which has been thawed, squeezed dry and separated
- Tomato Basil Feta – I used tomato basil feta vs. plain feta, which tasted great with the Italian sausage. So get creative and select whatever flavor you like best.
Make Ahead & Quick Reheat
This frittata can be made completely in advance and reheated in just 10 minutes. That makes it a great option for entertaining. After the frittata has cooled, top it with a platter and invert. Then top with a small cutting board or platter and flip it right side up again.
Brunch or Appetizer Option
Cut into 6 entree portions or 20 appetizer portions, then cover and refrigerate. When you’re ready to serve, place frittata pieces on a baking sheet and reheat at 325 degrees.
Brunch Menu
In addition to the Frittata with Chard, Sausage and Feta, I served Super Easy Pancake Bites and a tossed herb salad with fresh raspberries, toasted slivered almonds and Raspberry Vinaigrette.
Raspberry Vinaigrette Recipe:
In salad shaker or small jar, combine 1 tbsp. seedless raspberry jam, 2 tbsp. raspberry balsamic vinegar, 1/4 c. olive oil, a pinch of kosher salt and a few grinds of freshly ground black pepper. Shake to combine.
Frittata with Chard, Sausage and Feta
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 sausage
- 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 I used tomato basil feta
Instructions
- 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. Separate chard into small pieces and set aside.
- Heat oil in large nonstick skillet over medium heat. Add onion to skillet and sauté until soft, 5-7 minutes. Add sausage and sauté until brown and cooked through, breaking up sausage as it cooks, 5 to 7 minutes. Remove from heat and cool.
- Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard, cooled sausage mixture and feta; stir to blend. Transfer mixture to prepared baking dish.
- Bake frittata until set in center, 45 to 55 minutes. Mine took 45 minutes.
If Serving Immediately
- Cool frittata on rack for 5-10 minutes then cut into desired portions and serve.
If Making Ahead (can be made 1 day ahead)
- Cool frittata on rack for 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 (or small cutting board) atop frittata and invert again so that frittata is right side up. Cut frittata into desired portions. Cover and chill. When ready to reheat, place frittata pieces on rimmed baking sheet. Rewarm in 325°F oven until heated through, about 10 minutes.
I made it with spinach and cut into squares as an appetizer. I brought it to a get together. Excellent! Everyone liked them.
It looks yummy Cathy! I may try it with spinach instead of chard.
I think it will taste virtually the same. Let me know what you think after you make it.