Frittata with Chard, Sausage and Feta
Frittatas are wonderfully versatile, so view this recipe as a template. No chard in the refrigerator? Try spinach or kale in its place. Out of feta? Ricotta salata is a great substitute. Have shallots but no red onion? The results will still be great.
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1/2 lb. (250 g) Italian sausage, casing removed, sausage crumbled
- 1/2 bunch Swiss chard, ribs removed, leaves thinly sliced
- Kosher salt and freshly ground pepper
- 1/2 red onion, cut into 1/2-inch (12-mm) dice
- 1 Tbs. red wine vinegar
- 8 eggs
- 1/2 cup (4 fl. oz./125 ml) whole milk
- 2 oz. (60 g) feta cheese, crumbled
Place a rack in the upper third of the oven and preheat to 375°F (190°C).
In an ovenproof nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 6 minutes. Transfer to a paper towel–lined plate. Pour off the excess fat from the pan.
In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chard and cook, stirring occasionally, until just wilted, about 3 minutes. Season with salt and pepper and transfer to a plate.
In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and a pinch of salt and cook, stirring occasionally, until tender and slightly translucent, about 3 minutes. Add the vinegar and cook until slightly reduced, about 2 minutes. Transfer to the plate with the chard. Wipe out the pan to use for the frittata.
In a large bowl, whisk together the eggs, milk and a pinch each of salt and pepper. Stir in the sausage, chard, onion and half the feta. In the same pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the egg mixture and cook until the edges of the frittata are just set, about 2 minutes.
Transfer to the oven and cook until the frittata is golden brown and set in the center, 10 to 15 minutes. Let cool slightly, then sprinkle with the remaining cheese, cut into wedges and serve warm. Serves 6 to 8.
Adapted from Williams-Sonoma The Skillet Supper Cookbook (Weldon Owen, 2016)