Frittata Bites With Chard Sausage And Feta Recipes

SAUSAGE, RED PEPPER AND FETA FRITTATA

Steps:

• For the frittata: Preheat the oven to 325 degrees F.
• In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes.
• In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes.
• For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper.
• Cut the frittata into pieces and serve with dollop of the sour cream sauce.

CHARD, SAUSAGE AND FETA FRITTATA

Steps:

• Preheat oven to 350°F. In a large ovenproof skillet (cast iron is perfect!) heat a drizzle of oil and cook the onion over medium-high heat for a few minutes, until starting to soften. Squeeze the sausage out of its casing into the skillet and cook, breaking it up with a spoon, until no longer pink. Transfer to a bowl and add another drizzle of oil (if you need it) then add the chard to the pan - if you've washed it, the moisture clinging to the leaves should provide enough moisture - and cook for a few minutes, until it wilts. Add the sausage and onion back to the pan.
• Whisk eggs, milk, salt and pepper. Stir in the cheese and pour over the meat and veg in the pan. Turn the heat to medium-low and cook for a few minutes, until it's starting to set around the edges and on the bottom. Transfer to the oven and cook for about 10 minutes, until cooked through and golden on top. (Alternatively you could stir the lot together, pour it into a buttered baking dish and bake for 40-45 minutes, until set.)
• Serve warm, in wedges, or cold in squares. Leftovers make great sandwich filling.

FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA

Steps:

• 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. Set chard aside.
• Heat oil in 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.
• 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.
• 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. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
• Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.