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Frittata Bites with Chard, Sausage, and Feta

August 8, 2011

With the rest of the chard left over from my CSA box, I made a second frittata very different from the summer vegetable frittata last week! When I found this recipe last year (in the June 2010 issue of Bon Appetit magazine), I made it as an appetizer to take to a church group meeting and everyone thought it was delicious. So I’ve been looking forward to more chard again this summer so I could try it again! I love the flavor combination of the greens with the mildly spicy sausage and the tangy feta cheese. It holds together very well as a finger food and would make a terrific passed appetizer at a dinner party.

Rather than being cooked in an ovenproof skillet on the stovetop initially and then transferred to the broiler to finish, this is baked entirely in the oven in a square pan, making it much thicker than a typical frittata. However, that means that it takes a bit longer to make because it has to bake for about 45 minutes, so you do have to plan ahead. The results are totally worth the time though!

Sausage and chard frittata bites

Makes 20 pieces

Can be made up to 1 day ahead; cover and chill frittata pieces, rewarm on rimmed baking sheet in 325 degree F oven until heated through, about 10 minutes.

Ingredients

  • 1  bunch Swiss chard (12 ounces), stems and center ribs removed
  • 1  tablespoon olive oil
  • 1  cup chopped onion
  • 8  ounces mild Italian sausages, casings removed and 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 4.5 ounces)
  • Fresh Italian parsley leaves for garnish

Directions

  1. Preheat oven to 325 degrees F. Spray 8x8x2-inch glass baking dish with nonstick spray. Bring large pot of salted water to a boil. Add Swiss chard and cook until just wilted, about 2 minutes. Drain and finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
  2. Heat oil in a 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.
  3. 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.
  4. 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.
  5. Cut frittata into 20 pieces, transfer pieces to platter, and garnish each piece with parsley. Serve warm or at room temperature.

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