Frittata is one of those dishes that I struggle with. There are just so many combinations that work well, it is very hard to decide what to put in the mixture. I saw this recipe in Bon Appetit, and I loved the idea that this was considered an appetizer by cutting up the frittata in small squares. Normally when I make a frittata, it is the main course – and I cut it into large wedges – but as I have mentioned before – there is something about small bites that everyone (especially kids) love just a little bit more.
When it came down to actually making the frittata, I was torn. I knew I was going to use spinach (instead of the chard that the recipe called for) – and I liked the idea of spinach and sausage – but then came the hard part – the cheese. I was very tempted to use parmesan, since I love the combination of spinach, sausage and parmesan – but I just couldn’t get that feta out of my head. I knew I had to go for it. The result was extremely delicious – the combination worked perfectly. It made a wonderful side dish at dinner, and then a great breakfast the next morning. What a bonus!
- Nonstick vegetable oil spray
- 12-ounces baby spinach
- 1 tablespoon olive oil
- 1 cup chopped onion
- 8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces
- 8 large eggs
- 1/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese (about 41/2 ounces)
- Fresh Italian parsley leaves
Preheat oven to 325°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. 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. Cut frittata into 20 pieces. DO AHEAD Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.
Makes 16 small squares.
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