Ricotta Frittata with Swiss Chard and Spinach
This vibrant frittata is packed with mild Italian sausage, green onions, and fresh greens, all held together by a rich egg and ricotta mixture. The addition of crushed salt and vinegar potato chips in the batter adds a delightful, unexpected crunch. Bake in a cast-iron skillet until golden and garnish with sweet, roasted cherry tomatoes for a stunning presentation.
Ingredients
For the greens and sausage
- 1 tablespoon olive oil
- ¾ pound mild Italian pork sausage
- 1 tablespoon butter, optional
- 1 bunch green onions, thinly sliced, about 1 cup
- 1 bunch Swiss chard, about 3 to 4 cups chopped
- ½ pound fresh spinach leaves, about 3 to 4 cups chopped
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- ½ teaspoon ground nutmeg
For the egg mixture
- 12 large eggs
- 4 ounces Gruyere cheese grated, about ½ cup, divided
- 2 cups crushed salt and vinegar potato chips
- 8 ounces ricotta cheese, about 1 cup
For the garnish
Instructions
Cook the greens and sausage
- Preheat the oven to 350°.
- Heat the olive oil in a 12-inch cast iron skillet over medium high heat.
- Add the sausage and cook until browned and crumbly, about 5 to 8 minutes.
- Transfer the sausage to a bowl. If there are drippings, drain all but about 1 tablespoon from the pan. If the sausage is lean, add 1 tablespoon butter to the pan.
- Add the onions to the pan and cook until soft, about 5 minutes.
- Add the Swiss chard and cook until wilted, about 2 minutes.
- Add the spinach and cook until wilted, about 2 minutes more.
- Season with salt, pepper and nutmeg.
Prepare the egg mixture
- Reduce the heat to medium. Crack the eggs into a large bowl.
- Whisk in half of the Gruyere and all of the potato chips.
- Stir in the ricotta cheese.
Assemble and bake
- Transfer the sausage back into the skillet.
- Pour the egg and cheese mixture into the skillet, spreading evenly.
- Cook until the frittata is set on the edges but the center still wiggles, about 10 minutes.
- Sprinkle the top with the remaining grated cheese.
- Place the skillet into the oven and bake until the center is set, about 20 minutes.
Garnish and serve
- Use a knife to loosen the edges of the frittata.
- Serve the frittata from the skillet, or use a spatula to gently slide the frittata onto a serving platter.
- Garnish with fresh parsley and roasted cherry tomatoes.
I prefer to cook the frittata in my favorite cast iron skillet. It's heavy, it's huge (about 13-inches in diameter) and it's seasoned, giving everything a subtle depth of flavor. If you don't have one, substitute with an oven safe, nonstick fry pan. If you are looking for a more versatile pan, you can purchase one that comes with a lid. REMEMBER: Cook the frittata in the oven without the lid, and use a pot holder when removing the pan from the oven. The handle will be hot, hot!
Roasted tomatoes are a stunning garnish. The recipe can be found with my Game Day Pizza in your favorite breakfast dish, mixed in with your favorite roasted veggie, or on your picnic Panini.
The Heart of the Table
Served straight from the oven, this frittata brings a festive, garden-fresh brightness to the table. The colorful roasted tomatoes and green herbs invite sharing, making everyone feel connected over a warm, comforting slice of home cooking.
The Art of the Host
- oatmeal-toned washed linen napkins
- a 12-inch cast-iron skillet
- a professional-grade egg whisk
- a wooden mixing spoon
- a ceramic serving platter
Neighborly Grace
- THE PRESENTATION: Serve the frittata directly from a polished skillet, or slice into wedges and place on individual pastel plates garnished with roasted cherry tomatoes on the vine.
- THE POUR: Pair with a crisp, light Pinot Grigio or a cup of hot chamomile tea infused with orange slices.
- THE VIBE: Coastal Breakfast Table. The cool sea breeze and bright coastal light create a refreshing, cheerful space for a casual morning meal.