Tasty but a bit bland. It either needs more herbs or spices or more cheese in the egg mixture. It *really* sucks up chard, though, so don't be afraid to use a whole bunch from the store. It cooks down a lot. I used rainbow chard and hot italian turkey sausage, and subbed a poblano pepper for the mushrooms. I chopped up the chard stems and threw them in too and that was fine. Because it tasted bland, we added Cholula hot sauce to serve. I think using table salt instead of kosher salt might help too by helping it dissolve and get distributed easier. Good base recipe, but next time I will either add herbes de provence or Italian seasoning or double the cheese.
Swiss Chard and Sausage Frittata
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 195
- Calories from fat: 64%
- Protein: 14g
- Fat: 14g
- Saturated fat: 3.5g
- Carbohydrate: 4.4g
- Fiber: 1.2g
- Sodium: 478mg
- Cholesterol: 236mg
- 2 tablespoons olive oil
- 2 Italian turkey sausages (8 oz. total), casings removed
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced mushrooms
- 1/2 cup chopped onion
- 1 bunch Swiss chard, chopped
- 8 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon kosher salt
- 1. Preheat broiler with a rack set 4 in. from heat. Heat oil in a large, ovenproof frying pan over high heat. Cook sausage, stirring often, until browned, about 3 minutes. Add bell pepper, mushrooms, and onion and cook until vegetables are softened, about 3 minutes. Stir in Swiss chard, reduce heat to medium, and cook, stirring occasionally, until wilted, about 10 minutes.
- 2. Meanwhile, whisk eggs in a large bowl until starting to foam. Stir in cheese and salt. Pour mixture into pan with vegetables; cook on stove until the bottom sets, about 3 minutes. Broil until firm and browned, 3 minutes.
- Note: Nutritional analysis is per serving.
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