Frittata with Venison Sausage, Chard, and Feta

You're right.  Those are Christmas plates.  This was our breakfast Christmas morning and it was delicious.  We used venison sausage thanks to Benny's buck, but you could go ahead and use any sausage you'd like.  

The fact that this frittata calls for heavy whipping cream really pulls it over the top.  Don't skimp on that ingredient please.  It's necessary to the delicious outcome that you'll receive.  The feta really adds a lot of flavor as well as it's all melted and speckled throughout.

Ok you asked for it.  Here's the recipe thanks to bon appetit

{Ingredients You'll Need}
  • 1 bunch Swiss chard- stems and center ribs removed
  • 1 tablespoon olive oil
  • 1 onion, chopped (about 1 cup)
  • 8 ounces venison country sausage
  • 8 eggs
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crumbled feta cheese
  • Preheat oven to 325 and spray an 8x8 baking dish with nonstick spray
  • Bring a large pot of salted water to a boil and add swiss chard.  Cook until wilted just 2 minutes then place in a kitchen towel and ring dry.  Set aside.
  • Heat oil in a nonstick skillet and add onion.  Cook until softened then add sausage and cook until browned.  Remove from the heat and cool.  
  • Whisk eggs, cream, salt, and pepper in a large bowl.  Add chard, sausage mixture, and feta.  Stir then pour into baking dish.
  • Bake until center is set- 45-55 minutes

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