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Frittata Bites with Chard, Sausage, and Feta

April 15, 2011

Sausage-Chard-Feta-Frittata

This slightly modified frittata recipe from Epicurious is by far the best frittata I’ve ever tasted. I think it’s the feta cheese that really makes it unique – it’s not so much that you can distinctly taste the feta, it’s more that like with many of the best recipes, the whole is greater than the sum of its parts. And the little nuggets of sausage throughout also add a lot to the dish, in terms of both texture and flavor, especially if you buy a spicier sausage. It actually takes pretty decent cold, too – which makes it a versatile batch cooking lunch.

Ingredients

 

  • butter
  • 1 12-ounce bunch Swiss chard, stems and center ribs removed
  • ghee
  • 1 cup chopped onion
  • 8 ounces sausage, casings removed, sausage broken into 1-inch pieces (preferably mild to spicy)
  • 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 1/2 ounces)
  • 1 cup grated cheese (optional) – applewood smoked cheddar works great, but any cheese will do

    Preparation

    1. Preheat oven to 325°F.

    2. Grease 8 x 8 x 2-inch glass baking dish with butter.

    3. Wilt chard in pot of boiling water (about 2 minutes). Drain and squeeze out excess water. Chop and set aside.

    3. Heat ghee in pan. Add onion and sauté until soft (about 5 minutes). Add sausage and sauté until brown and cooked through (about 7 minutes). Remove from heat and cool.

    4. Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend.

    5. Transfer mixture to prepared baking dish. Cover with the grated cheese (optional).

    6. Bake frittata until set in center, 45 to 55 minutes.

    sausage-onionsfrittata-mixture

 

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{ 2 comments… read them below or add one }

Sandy Dittmer November 8, 2012 at 11:48 PM

The Paleo books that I have read don’t use dairy products; cream, cheeses, etc. but I see that you do use them in your recipies. Do you consider those paleo? Also I read your information about “dark chocolate” and I’m a little confused. If I buy a candy bar that is listed as having 85% cacao on the front and the ingredients read ” cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavor” is this true dark chocolate or not? Thank you for any information you can give me as answers to my questions.

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[email protected] November 9, 2012 at 11:13 AM

Dairy is not paleo. It is however “primal” (especially the high fat stuff), so I do indulge in a limited amount of dairy. I would advise people with autoimmune diseases to refrain.

And your chocolate would certainly be considered dark at 85%. Most people consider it dark above 70%, but I try to stick to 85%+.

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