When my grandparents came to visit last month, we planned to hit up a few fabulous eats in St. Louis, but I also wanted to cook for them. Sunday brunch became the meal of choice and, because I am ever so indecisive when selecting recipes, I gave them two options for breakfast casseroles. When my grandpa chose this one and my grandma chose the other, I found myself in a bit of a conundrum. Rather than choose egg dish over the other, I decided to make both so as to ensure everyone at the table was happy. Plus, let's be honest, I'll never turn down the chance to make not one, but two, new recipes!

Both this frittata and the other dish, which I'll post tomorrow, turned out better than expected. I actually enjoyed them each so much that I made both again for brunch, exactly one week later! Repeated recipes aren't the usual pattern in my kitchen, which should clue you in on just how good these were.

I used the garden vegetable mushroom & asiago chicken sausage from Trader Joe's for this.  This added a ton of flavor to the dish, and I highly recommend! If you're intimidated by the swiss chard, don't be. This was my first time trying it and not only was it easy to prepare, but I loved the way the greens paired with the sausage...combined with the salty feta it made for a great brunch dish!

Special thanks to my grandma for helping me prepared this in a hot and messy kitchen! :)

One Year Ago: Cranberry Nectarine Salads (one of my favorites!)

Frittata with Chard, Sausage, and Feta
slightly adapted from epicurious (Bon Appetit June 2010)


Ingredients:
-1 (12 oz) bunch Swiss chard, stems and center ribs removed
-1 tbsp olive oil
-1 cup onion, chopped (I omitted bc my grandpa doesn't like onion)
-8 oz. mild Italian sausages, casings removed, sausage broken into 1-inch pieces
-8 large eggs
-1/4 cup heavy whipping cream (could sub milk)
-1/2 tsp salt
-1/2 tsp freshly ground black pepper
-1 cup crumbled feta cheese

Directions:
1. Preheat oven to 325F (if making immediately. Otherwise prepare dish, cover, and refrigerate overnight). Spray an 8x8 inch glass baking dish with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add Swiss chard and cook for 2 minutes, just until wilted. Drain and finely chop. Squeeze dry in a kitchen towel and set aside.
3. Heat oil in a large skillet over medium-high heat. Saute until until soft (4-5 minutes) before adding sausage and cooking until brown and cooked through (5-7 minutes). Remove mixture from heat and set aside to cool.
4. In a large bowl, whisk eggs, cream, salt, and pepper. Stir in chard and sausage mixture, followed by the feta. Stir to combine ingredients before pouring mixture into prepared baking dish. (If not baking immediately, cover and store in refrigerator until ready to bake. While oven is pre-heating, remove dish from fridge)
5. Bake until center is set, 45-55 minutes. Transfer dish to a baking rack and allow to cool for 10-15 minutes. Cut into slices and serve warm or at room temperature.