Italian Sausage and Chard Frittata
with oven-roasted potatoes
- Chard, any type - 6 leaves, chopped, leaves and stems separate
- Eggs - 6
- Milk, any type - 2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Sausage, Italian and raw - 8 oz (use mild or spicy)
- Yogurt, plain or Greek - 1/4 cup
- Potatoes, Russet or Yukon gold - 1 lb, cubed
- Oil, olive - 1 Tbsp
- Italian seasoning - 1 tsp
- Heat oven to 425F / 218C.
- Toss potatoes with olive oil, Italian seasoning, and some salt and pepper. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until potatoes are tender, 25 to 30 minutes.
- While the potatoes roast, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet with cooking oil over medium heat. Add chard stems and sausage and cook, breaking sausage apart until browned, 6 to 8 minutes. Drain any excess oil out of the pan and return pan to heat.
- To sausage, add chard leaves and saute until leaves are wilted, ~3 minutes.
- Pour eggs over sausage and stir to combine ingredients.
- Bake frittata 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean. Potatoes may finish a few minutes before frittata, so transfer them to a serving platter and cover to keep warm.)
- Slice frittata and serve with potatoes on the side. Enjoy with yogurt (it’s great on the frittata and on the potatoes).
So delicious! I didn’t use zucchini, instead added in the chard stems and the other half of the onion, and it worked out great! Even without the cheese and the egg, this was pretty much my ideal meal!1 Helpful
Couldn't find farro but subbed barley, baked for 35 mins, and it worked perfectly!0 Helpful
Really good but leftovers got old.0 Helpful
Delicious and hearty. I skipped the pecans because I don't like nuts but I don't think it altered the recipe too much.0 Helpful
So good! Preferred walnuts, used only stock. Cooked a little longer than suggested. Froze for smaller containers for easy lunch!0 Helpful
This was so stinking delicious! And so comforting on a dreary cold and damp February night. Definitely something I'd make as comfort food, and something I'd feel good serving to a dinner party.0 Helpful
I bought the ingredients but had no motivation to make this because it didn't appeal to me at all. Fortunately, we ran out of other food and my husband made it. Delicious! Everyone liked it. Added an extra egg for growing boys.0 Helpful