This frittata or crustless quiche features savory Italian sausage, crumbled feta and Swiss chard. Serve as a delicious brunch entree or in smaller portions as an appetizer. Can also be made in advance!
Author: Adapted from Epicurious Frittata Bites with Chard, Sausage and Feta
Ingredients
Nonstick vegetable oil spray
1 12-ouncebunch Swiss chardstems and center ribs removed
1tablespoonolive oil
1cupchopped onion
8ouncesmild Italian sausage
8large eggs
1/4cupheavy whipping cream
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
1cupcrumbled feta cheeseI 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.