Italian Sausage and Chard Frittata
with green salad
- Chard, any type - 6 leaves, chopped, leaves and stems separate
- Eggs - 6
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Sausage, Italian and raw - 8 oz (use mild or spicy)
- Mustard, Dijon - 2 tsp
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 3 Tbsp
- Pecans, halves or pieces - 1/2 cup
- Salad greens - 8 oz
- Green olives, pitted - 1 cup (sub any type of olives)
- Chard - (If prepping right before cooking, get oven heating before continuing with prep.) Chop chard stems and leaves, keeping them separate. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together mustard and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead of time.)
- Eggs - Whisk eggs with salt and pepper.
- Heat oven to 425F / 218C.
- Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium heat. Add pecans and toast, stirring constantly, until fragrant, 3 to 4 minutes. Set aside. Return pan to heat.
- To heated pan, add cooking oil and then chard stems and sausage. 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.)
- Just before serving, toss greens with olives and pecans. Add vinaigrette until dressed to your liking.
- Slice frittata and serve with salad on the side.
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