I know that we’ve already done a frittata dish here, but I am such a big fan I wanted to bring you another one. The last one we cooked together was a fly-by-the-seat-of-your-pants frittata that I threw together with a bunch of left-overs in the fridge, and it is that “everything but the kitchen sink” aspect of crafting a frittata that I love so much. Eggs, cheese, and almost anything else you can think of can make a delicious frittata, they are a perfect foil for any kind of leftover meat, fish or veggie you have laying about.
Today’s recipe is actually not that kind of free-wheeling creation, but rather one from a pretty great recipe that I found in Bon Appetit last month. It is a well balanced creation of meat, vegetable and cheese that really satisfies. Unlike many frittata recipes, this one is cooked in a baking dish, not a frying pan, and is cooked at a low enough temperature that it maintains a nice light texture, and doesn’t get tough as they can when cooked with a higher heat.
In the magazine, the frittata is shown cubed into bite-sized pieces to be served as hors d’oeuvres with cocktails (a great idea), we cut it into rectangular pieces and served it as a main course alongside a fresh green salad and a crusty chunk of warm bread slathered with butter…..it was delicious. The tang of the feta really lifts the dish, and the lightness of the custard made this a hit with everyone in the family. This re-heats brilliantly in a microwave, and actually tastes pretty good cold for a snack on the go.
A real time saver would be to take any left-over frittata, cut it into serving sized portions, and freeze them. That way, any time you need a quick and nutritious breakfast option, pop a piece into the microwave and a minute later you’ve got a hot and delicious treat that will really stick with you. Better yet, I think when school is back in session and the morning rush returns in full-force, I’ll make a “frittata of the week” for the sole purpose of portioning and freezing for a fast and healthy breakfast option.
- Nonstick vegetable oil spray
- 1 12-ounce bunch kale (or chard), stems and center ribs removed
- 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 4 1/2 ounces)
- Fresh Italian parsley leaves
- Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add kale (or 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 kale 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.