Frittata Bites with Chard, Sausage, and Feta

Yield: Yield: Makes 20 servings


8 oz Chef Signature Sausage Link (SKU: 3053), casings removed, sausage broken into 1-inch pieces
Nonstick vegetable oil spray
1 each Bunch Swiss chard, stems and center ribs removed
1 tablespoon Olive Oil
1 cup Chopped Onion
8 Large or Jumbo Eggs
1/4 cup Heavy Cream (36% or 40%)
1/2 teaspoon Kosher or Sea Salt
1/2 teaspoon Ground Black Pepper
1 cup Crumbled Feta Cheese (about 4 1/2 oz)
Fresh Italian parsley leaves, for garnsih

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



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 desired size pieces.