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Active: 25 min Total: 45 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Chard and Sausage Frittata:
  • Onions - 1 , sliced
  • Mushrooms, brown - 1/2 lb , quartered
  • Pre-cooked sausage links - 2 , sliced ((choose your fave!))
  • Chard - 1 bunch , chopped
  • Large eggs - 8 , whisked
  • Cooking oil - 1 1/2 Tbsp
Citrus and Avocado Salad:
  • Shallots - 1 Tbsp , minced
  • Dijon mustard - 1 tsp
  • Red wine vinegar - 1 1/2 Tbsp
  • Olive oil - 3 Tbsp
  • Citrus (like grapefruit or oranges) - 2 , segmented
  • Avocados, large - 1 , cubed
  • Salad greens - 1/4 lb

Prep

  1. Onions / Mushrooms / Sausage - Prep as directed. (Can be done up to 3 days ahead)
  2. Chard - Wash thoroughly and then separate leaves from stems. Chop stems into 1/2" (1.25 cm) pieces. (Can be done up to 3 days ahead)
  3. Eggs - Whisk with some salt and pepper.

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Heat up a skillet over medium heat. Add in cooking oil and then onions to heated oil with a dash of salt. Saute for about ~5 minutes, until softened. Next add in mushrooms and chard stems, and cook for another 3 to 5 minutes, to let mushrooms soften.
  3. Add in chard leaves and toss through to let the heat wilt the chard. Pour in egg mixture and layer in sausage. Stir to mix everything through and then transfer to oven. Cook for 18 to 22 minutes, until a knife comes out cleanly.
  4. While frittata is cooking, dice shallots (your vinaigrette may have already been made yesterday). Whisk with Dijon, vinegar, and olive oil. Season to taste with salt and pepper.
  5. Supreme (that's just the fancy French word for segmenting orange slices, but if you use it, people will think you're so cool) citrus and cube avocado. Toss vinaigrette with citrus, avocado, and greens, and enjoy with a warm slice of frittata!

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