Posted on | August 27, 2011 | 13 Comments |
I know it is not much to look at, but trust me it is one tasty brunch. I wasn’t really planning on blogging this, but it turned out to be a great dish that I had to click a quick picture and note down the recipe before I forgot. I am sure I could’ve made it look a little better, but hey it is all about the recipe, right?
Ingredients (Serves 2)
- 1 small bunch Red Swiss Chard (About 2 packed cups of the chopped leaves)
- 3 strips of thick cut bacon
- 1 large fresh chicken sausage (The kind with a thin removable casing and loose meat inside.)
- 1/2 red bell-pepper, chopped.
- 2 tbsp sliced shallots
- 1/4 tsp crushed dried red chilies
- 1/4 cup shredded mild cheddar cheese
- 4 eggs
- 2 tsp milk
- salt to taste
Rinse the chard thoroughly and remove the thick red stems. Keep this aside to use later in some other recipe, we won’t use it in the frittata. Chop the green leaves into thin strips. Use a salad spinner to remove all the moisture from the chopped leaves. Keep this aside.
Tip: I tear a couple of strips of paper napkin and throw these into the spinner along with the leaves, the paper will help absorb a lot of the moisture from the leaves.
Cut the bacon into bite sized pieces. Place a medium sized oven-proof pan or skillet (I used my 10″ pan) on the stove and add the bacon pieces. Cook on medium high heat until all the fat melts and the bacon pieces start to crisp up. Remove the bacon with a slotted spoon and place in a plate lined with paper napkins to drain.
Pour out all the melted bacon fat into a small bowl for later use, leaving a tsp or so in the pan. Place a length-wise slit on the chicken sausage and remove and discard the casing. Add the meat of the sausage into the pan and use a spatula to break it up. Add a bit of salt and some crushed chilies and keep stir frying till the meat is cooked through. Remove and keep this aside.
Note: The sausage I used was a flavorful Chile sausage, if you use a plain sausage, you might want to flavor it up by adding a bit of curry powder or some herbs.
Add 1 tsp bacon fat into the pan, and sauté the shallots till soft. Add the bell pepper and sauté for a minute or so. Now add in the chopped chard and sauté for another minute. Add the sausage and bacon back into the pan and mix well. Taste and adjust seasoning if needed. Reduce the heat to low.
Break the eggs into a large cup and add the milk. Beat this mixture until frothy.
Increase the heat to medium high and spread the contents of the pan evenly. Sprinkle the cheese on top. Now pour in the egg-milk mixture and use the spatula to make sure the liquid gets into all parts of the pan. Cook for a couple of minutes, occasionally tilting the pan and using the spatula to lift up the edges of the frittata to move the liquid part on top to under the eggs.
Once the bottom of the eggs are cooked, transfer the pan to the oven with the Broil High setting on. (I sprinkled some extra cheese on my side of the frittata at this point, as I love mine gooey.) Broil for 2 minutes until all the cheese is melted and the frittata gets all puffy and raises up to the edge of the pan.
Remove from the oven, slice and serve hot.
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