(Picture coming soon!)
Total Time: 2.5 hours, Serves: 8
Ingredients:
- 12 ounces Swiss chard, stems and center ribs removed
- 1 tablespoon olive oil
- 1 cup chopped onion
- 8 ounces mild Italian sausage, casing removed, broken into 1-inch pieces
- 8 larges eggs
- 1/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces Terrell Creek Farm Feta Finley, crumbled
- Fresh flat leaf parsley
Directions:
- Preheat oven to 325 degrees
- Spray 8-inch x 8-inch x 2-inchglass baking dish with nonstick spray
- Bring large pot of salted water to a boil
- Add Swiss chard and cook until wilted, about 2 minutes, then drain
- Finely chop chard, then place in kitchen towel and squeeze dry
- Set chard side
- Heat oil in large nonstick skillet over medium-high heat
- Add onion to skillet and saute until soft (about 4 to 5 minutes)
- Add sausage and saute until brown and cooked through, breaking up with fork (about 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 Terrell Creek Farm Finley Feta; stir to blend
- Transfer mixture to prepared baking dish
- Bake frittata until set in center (about 45 to 55 minutes)
- Using oven mittens, hold baking dish and platter firmly together and invert fritatta onto platter; place another platter atop frittata and invert again so that frittata is right side up
- Cut frittata into 20 pieces
- Garnish each piece with parsley
- Serve warm or at room temperature
Want to Do it Ahead of Time?
Yes, this can be done one day ahead.
- Place frittata pieces on rimmed baking sheet
- Cover and chill
- Rewarm in 325 degree oven until heated through (about 10 minutes)
- Transfer frittata pieces to platter
- Garnish each piece with parsley
- Serve warm or at room temperature
Note: This is a Terrell Creek Farm Original Recipe.
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