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Italian Sausage and Chard Frittata
with green salad

Active: 20 min Total: 45 min
This rustic, Italian-inspired frittata is packed with greens and flavorful Italian sausage. Serve it with a balsamic vinaigrette salad filled with crunchy nuts and tangy olives.


Italian Sausage and Chard Frittata:
  • 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)
Green Salad with Olives and Pecans:
  • 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)


  1. 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)
  2. Make vinaigrette - Whisk together mustard and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead of time.)
  3. Eggs - Whisk eggs with salt and pepper.

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  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.
  4. To sausage, add chard leaves and saute until leaves are wilted, ~3 minutes.
  5. Pour eggs over sausage and stir to combine ingredients.
  6. Bake frittata 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
  7. Just before serving, toss greens with olives and pecans. Add vinaigrette until dressed to your liking.
  8. Slice frittata and serve with salad on the side.



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