Breakfast & Brunch

Ricotta Frittata with Swiss Chard and Spinach

Name: Ricotta Frittata with Swiss Chard and Spinach
Total time: 45 min
Ingredients: 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; 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; 1 pint cherry tomatoes, roasted; Chopped fresh parsley

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The Strategy:

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.

Serves: 6-8 | Total Time: 45 minutes till it's ready

Ingredients

For the sausage and cooking fats

1 tablespoon olive oil
¾ pound mild Italian pork sausage
1 tablespoon butter, optional

For the greens and seasonings

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

1 pint cherry tomatoes, roasted
Chopped fresh parsley

Raw cooking ingredients for Ricotta Frittata with Swiss Chard and Spinach arranged beautifully on a clean kitchen counter.

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.

Make 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.

Home cook prepared steps for assembling and cooking Ricotta Frittata with Swiss Chard and Spinach.

The full recipe lives in the Vault

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Gotta Have Gadgets

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!

Sunday Know How

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.

An appetizing, fresh serving of cooked Ricotta Frittata with Swiss Chard and Spinach displayed beautifully on a styled dining table.

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.

Chef’s Recommendations

The Fresh Plate: Watermelon Beet Caprese Salad with Peach Vinaigrette
The Brunch Glass: Spicy Bloody Marie
The Gentle Indulgence: Sugared Doughnut Muffins
Bread for the Table: Buttermilk Biscuits

Ricotta Frittata with Swiss Chard and Spinach

Ricotta Frittata with Swiss Chard and Spinach

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps