To revisit this article, select My⁠ ⁠Account, then View saved stories. DO AHEAD Can be made 1 day ahead. Heat oil in same skillet; add onion, season with salt, and cook, stirring often, until beginning to soften, about 1 minute. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Heat olive oil in medium nonstick broilerproof skillet over medium heat. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. Saute chard stems and white parts of the green onion for 3-4 minutes … Slice stems of chard into quarter to half inch pieces, rough chop the chard leaves, and slice the green onion. Transfer frittata pieces to platter. Cook chorizo in a 10” broilerproof skillet, preferably cast iron, over medium heat, stirring often, until browned and crisp, about 3 minutes. Find chard ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Set chard aside. Ad Choices, 12-ounce bunch Swiss chard, stems and center ribs removed, ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces, cup crumbled feta cheese (about 41/2 ounces). Transfer mixture to prepared baking dish. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 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. © 2020 Condé Nast. Mix in chorizo. In a 12-inch ovenproof skillet, slightly brown the onions in olive oil over medium heat. To revisit this article, select My⁠ ⁠Account, then View saved stories. Recipes you want to make. Whisk eggs, cream, salt, and pepper in large bowl to blend. Cooking advice that works. Run a heatproof spatula around edges of frittata to loosen, then slide onto a plate; serve in wedges. Spray 8x8x2-inch glass baking dish with nonstick spray. Rewarm in 325°F oven until heated through, about 10 minutes. Remove from heat and cool. Add the garlic and saute for 1 or 2 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Finely chop chard, then place in kitchen towel and squeeze dry. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Bake frittata until set in center, 45 to 55 minutes. How would you rate Frittata with Chard and Chorizo? Heat broiler. Copyright ©2014. Add onion and sauté until tender but not brown, about 6 minutes. Add potatoes and cook, tossing occasionally, until just softened, about 5 minutes. Dec 5, 2014 - Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer. Bring large pot of salted water to boil. All rights reserved. To revisit this article, visit My Profile, then View saved stories. All rights reserved. Place platter atop dish with frittata. Add onion to skillet and sauté until soft, 4 to 5 minutes. Heat a non stick, oven safe 10 inch skillet over medium heat and add 1 tsp olive oil. By Adapted from Dinner: The Playbook by Jenny Rosenstrach (Random House). https://www.epicurious.com/.../food/views/chard-and-salami-frittata-239066 Copyright ©2014. Garnish each piece with parsley; serve warm or at room temperature. Pour in egg mixture, tilting skillet to evenly distribute. Transfer baking dish to rack and cool frittata 15 to … Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Ad Choices, ounces Manchego cheese, grated (about ⅓ cup), tablespoon chopped fresh flat-leaf parsley, Kosher salt and freshly ground black pepper, bunch small Swiss chard, ribs and stems removed, leaves coarsely chopped, Adapted from Dinner: The Playbook by Jenny Rosenstrach (Random House). Bake frittata until set in center, 45 to 55 minutes. Cut frittata into 20 pieces. Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Transfer to plate. Drain. Add the chard and saute for 1 or 2 minutes. Cover and chill. Restaurant recommendations you trust. © 2020 Condé Nast. Add chard and cooled sausage mixture, then feta; stir to blend. To revisit this article, visit My Profile, then View saved stories. Recipes you want to make. Cook, undisturbed, 2 minutes, then transfer to oven and broil until egg is cooked through and starting to brown, about 5 minutes. Add Swiss chard and cook just until wilted, about 2 minutes. Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cooking advice that works. Restaurant recommendations you trust. Add chard and cook, stirring often, until chard is wilted; season with salt and pepper. oil to chickpeas in skillet … Preheat oven to 325°F. Place frittata pieces on rimmed baking sheet. Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer. Transfer baking dish to rack and cool frittata 15 to 20 minutes. How would you rate Frittata Bites with Chard, Sausage, and Feta?