It’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.