Frittata Bites with Chard, Sausage & Terrell Creek Farm Finley Feta

(Picture coming soon!)

Total Time: 2.5 hours, Serves: 8


  • 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


  • 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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