Best Frittata Bites With Chard Sausage And Feta Recipes

Frittata Bites with Chard, Sausage, and Feta image

Provided by Tori Ritchie

Yield Makes 20

Number Of Ingredients 11

Nonstick vegetable oil spray
1 12-ounce bunch Swiss 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

Steps:

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 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.

Sausage, Red Pepper and Feta Frittata image

Provided by Aaron McCargo Jr.

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
1 cup chopped onion
1 pound hot Italian sausage, casings removed
1 tablespoon chopped garlic
1 tablespoon chopped fresh oregano
1 cup chopped roasted red peppers
8 large eggs
1/4 cup heavy whipping cream
1 cup crumbled feta cheese
Pinch of smoked salt
Freshly ground black pepper
1 bunch fresh chives, chopped
1 lemon, zested and juiced
1 cup sour cream
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

For the frittata: Preheat the oven to 325 degrees F.
In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes.
In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes.
For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper.
Cut the frittata into pieces and serve with dollop of the sour cream sauce.