Eat Local Challenge Week 2: Chard & Sausage Fritatta

10271307_682837005098343_4660205527387005544_oIt’s week 2 of the Eat Local Challenge and we got some amazing things in our bags including a brand spanking new grocery bag from The Signed Garage.  In this week’s basket, we got some great produce from  Keep It Real Vegetables, Urban Farm & Feed and 3 Squares Produce. We also received Canyon Meadows beef sausage, milk from Rosehill Dairy, Daily Rise Coffee (that included a 2 for 1 gondola pass at Snowbasin!), a superfood Pro-Bar and raspberry jam from Butcher’s Bunches.

I knew right away that I wanted to do something other than to just eat the sausages in a plain bun. These grass-fed beef sausages were seasons with tomato and basil and looked beautiful, what  a waste it seemed to just scarf them down. It was breakfast time when I realized that 2 of the sausages were MIA and no one was fessing up. How could I divide 2 delicious sausages between 4 hungry people? Luckily, my mom instincts kicked in and I came up with a plan, frittata!

This frittata ended up being better than anything else I had planned and my family savored every bite. I think the key to this dish was melting butter in the cast iron before baking, don’t skip this step! Butter + Cast-Iron = Magic!

Chard & Sausage Frittata



  • 1 bunch of rainbow chard
  • 6 eggs
  • 1/8 C milk (not needed but it makes the eggs fluffy and creamy)
  • a few sprigs of fresh dull
  • 2 sausages
  • 1/4 c shredded cheese, I used Beehive from last weeks box!
  • salt & pepper
  • 2 tbsp butter
  • Smoked paprika to sprinkle on top, optional


  • Saute chard in 1 tbs butter and set aside
  • Boil sausage until done and slice into thin pieces, cut diagonally to make larger oval slices
  • pre-heat the oven to 300 and sit the cast iron inside to heat up
  • In a bowl whisk together eggs,  pinch of salt & pepper and milk
  • Add dill and cheese to egg mixture and mix in
  • Remove hot cast iron from oven and add 1 tbsp butter, let melt and coat all sides
  • Add chard to cast iron evenly, press down to the bottom to form a chard crust
  • Add egg mixture
  • Top with sausage slices in a pretty pattern
  • Sprinkle with smoked paprika
  • Bake for 15-2 minutes or until middle is done and edges crisp and pull away from edge of cast iron.
  • Let cool a few minutes before slicing.


Mikaela is a transplant from Portland, fell in love with Ogden her first day in town and created Indie Ogden the next week. She enjoys outdoor adventures with her 2 kiddos and making a mess crafting. You can find her at a local cafe or cycling around town with her family.