Frittata Bites with Chard, Sausage, and Feta

So delicious. I used baby spinach instead of chard, and I added sauteed shiitake mushrooms as well.

• lauraj47479685

• Boston, MA

• 5/16/2020

Made it with spinach instead of chard, leeks instead of onions, and some chopped kalamata olives instead of all that sausage, for a delicious vegetarian version. It does need to cook for 55 minutes; at 45 minutes the center was still gooey.

• gretchencita

• El Cerrito, CA

• 1/12/2018

A great brunch dish! Made two for a party of 19. Four slight changes: -fresh spinach steamed (make sure to drain and squeeze the water out) -12 oz. Italian chicken sausage -9 eggs -baked for one hour Made 24 Served with fresh bagels, capers, lox and cream cheese, fresh strawberries, romaine tossed with grated carrots, colorful small tomatoes, olive oil and salt, and tiny cupcakes (Elizabethan Desserts in Encinitas) leftover from my daughters wedding the night before! And of course, lots of Sparkling Rose Domaine Chandon Buonissimo!

• robinrodeno

• Encinitas, CA

• 3/27/2017

Big hit for a Labor Day brunch! I used spinach in place of the chard because that's what was available and added zucchini and some sun-dried tomatoes. I was in a rush so I started it on the stove surface and finished it in the oven (20 min instead of 45). It was excellent

• Anonymous

• Pittsburgh, PA

• 9/7/2016

This is delicious! The Italian sausage and feta cheese gives this dish a more savory and satisfying flavor compared to other frittatas. I always include the chard stems in my cooking. I chopped them and sautéed with the onion. Adds crunch and color.

• Anonymous

• 8/28/2016

The recipe is a good basic frittata. It's nice to be able to make it all in the oven -- low heat is the key. I'm one of those who doesn't follow the recipe exactly, so I won't join in the debate. If you're using epicurious.com, hopefully you know some basics, so modifying a recipe based on what you have in your fridge/pantry makes sense. I made it with spinach, 6oz Niman Ranch spicy italian pre-cooked sausage, shallots, swiss cheese. Yummy. Tonight I'm making it with broccoli, spring onions, potatoes & grated parmesan -- plus I added a couple of extra eggs -- there was room for more in the baking dish I used the first time. Good basic recipe, works well with variations.

• yasiss

• San Francisco

• 2/2/2014

Added sun-dried tomatoes for color, chicken sausage and used frozen kale because it was easier. Loved it

• mollypat

• Minneapolis

• 12/6/2013

This recipe is great, as it makes a lot and is great for leftovers. Very easily customizable¿I've used veggie sausage for meatless meals, even. Used light cream instead of heavy, and didn't think the dish lacked anything. I would add some heat in the future though!

• blanket62

• Boston, MA

• 7/8/2013

I have made this numerous times. This is a great make ahead recipe exactly as is - with unlimited potential to customize. I have found that it will easily keep for several days.

• Anonymous

• Huntington Beach

• 3/14/2013

I make these all the time! You can easily change up the mix-ins -- we like ham or bacon or cheddar cheese or spinach...the list goes on. So easy to make if you do them the day before and reheat as instructed.

• molldoll7

• Dallas, TX

• 11/16/2012

这让一个优秀的早午餐的主菜——delicious and very pretty! Making it the day before and reheating it worked fine. I don't even like eggs very much, and I had a second helping. Made exactly per recipe except for easing up on the salt based on other reviews. Wouldn't change a thing. This is definitely a keeper.

• jeanneandlisa

• Palm Springs, CA

• 10/15/2012

Nothing wrong with this - but nothing wow. Took longer to cook for me.

• lola0706

• Montreal

• 9/25/2012

Would rate it 3.5 forks if I could. Made exactly as is, twice, and both times I thought that I should have halved the salt, at least, since feta with sausage is salty enough. Very good recipe, but not completely "wow." Still a keeper for a make-ahead brunch item!

• Anonymous

• Tacoma, WA

• 8/6/2012

It was lovely and perfect. No particular changes to the recipe, I only replaced chard with spring greens (those in UK will know them), as chard wasn't in season just yet. Mind it took longer to "cook in the middle" with a convection oven, cooking at low temp as prescribed (started to test at around 25' ...).

• eliana20

• London, UK

• 7/8/2012

Love, love, love this recipe! We made it as directed but cooked it in muffin cups for the sake of ease. Worked beautifully. Looking forward to trying it again with some additional veggies. Yum!

• joymichele

• Alexandria, VA

• 6/19/2012