Add chard and cooled sausage mixture, then feta; stir to blend. Add onion and sauté until tender but not brown, about 6 minutes. Heat a non stick, oven safe 10 inch skillet over medium heat and add 1 tsp olive oil. 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. Add onion to skillet and sauté until soft, 4 to 5 minutes. All rights reserved. Add the chard and saute for 1 or 2 minutes. Pour in egg mixture, tilting skillet to evenly distribute. Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer. Transfer frittata pieces to platter. Add chard and cook, stirring often, until chard is wilted; season with salt and pepper. Heat olive oil in medium nonstick broilerproof skillet over medium heat. Finely chop chard, then place in kitchen towel and squeeze dry. All rights reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper. Preheat oven to 325°F. Add Swiss chard and cook just until wilted, about 2 minutes. Cut frittata into 20 pieces. Place platter atop dish with frittata. To revisit this article, select My⁠ ⁠Account, then View saved stories. Cook, undisturbed, 2 minutes, then transfer to oven and broil until egg is cooked through and starting to brown, about 5 minutes. Transfer to plate. Mix in chorizo. Spray 8x8x2-inch glass baking dish with nonstick spray. Heat broiler. Rewarm in 325°F oven until heated through, about 10 minutes. Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Bake frittata until set in center, 45 to 55 minutes. Bring large pot of salted water to boil. © 2020 Condé Nast. Ad Choices, 12-ounce bunch Swiss chard, stems and center ribs removed, ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces, cup crumbled feta cheese (about 41/2 ounces). By Adapted from Dinner: The Playbook by Jenny Rosenstrach (Random House). To revisit this article, visit My Profile, then View saved stories. Whisk eggs, cream, salt, and pepper in large bowl to blend. Cover and chill. How would you rate Frittata Bites with Chard, Sausage, and Feta? Add the garlic and saute for 1 or 2 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Cooking advice that works. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Transfer mixture to prepared baking dish. Cooking advice that works. Garnish each piece with parsley; serve warm or at room temperature. Find chard ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. https://www.epicurious.com/.../food/views/chard-and-salami-frittata-239066 oil to chickpeas in skillet … Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Copyright ©2014. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Restaurant recommendations you trust. Heat oil in large nonstick skillet over medium-high heat. Drain. In a 12-inch ovenproof skillet, slightly brown the onions in olive oil over medium heat. Recipes you want to make. How would you rate Frittata with Chard and Chorizo? Saute chard stems and white parts of the green onion for 3-4 minutes … Transfer baking dish to rack and cool frittata 15 to … Place frittata pieces on rimmed baking sheet. Ad Choices, ounces Manchego cheese, grated (about ⅓ cup), tablespoon chopped fresh flat-leaf parsley, Kosher salt and freshly ground black pepper, bunch small Swiss chard, ribs and stems removed, leaves coarsely chopped, Adapted from Dinner: The Playbook by Jenny Rosenstrach (Random House). Recipes you want to make. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Dec 5, 2014 - Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer. Add potatoes and cook, tossing occasionally, until just softened, about 5 minutes. Remove from heat and cool. Heat oil in same skillet; add onion, season with salt, and cook, stirring often, until beginning to soften, about 1 minute. Run a heatproof spatula around edges of frittata to loosen, then slide onto a plate; serve in wedges. To revisit this article, select My⁠ ⁠Account, then View saved stories. Slice stems of chard into quarter to half inch pieces, rough chop the chard leaves, and slice the green onion. Set chard aside. Restaurant recommendations you trust. Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. To revisit this article, visit My Profile, then View saved stories. Cook chorizo in a 10” broilerproof skillet, preferably cast iron, over medium heat, stirring often, until browned and crisp, about 3 minutes. Copyright ©2014. © 2020 Condé Nast.