4 Mushroom/Artichoke Sausages (can substitute any kind of sausages
1 Red Pepper (diced)
1 Green Pepper (diced)
1 Bunch Swiss chard – cleaned and chopped
¾ lb.Gruyere Cheese – grated
12 Eggs
2 tbl. Heavy Cream
½ teas. Italian Seasoning
¼ teas. Fines Herb
Salt and Pepper to taste
Remove sausage meat from casings and crumble into a small skillet.
Sauté gently, stirring often, until meat is thoroughly cooked.
Sauté garlic and onions in a non-stick 10” fry pan with heat-proof handle.
Add Swiss chard to garlic and onions and continue to sauté.
Add peppers, herbs, salt and pepper.
Lightly beat the eggs with whisk and add grated cheese.
Mix sausages and egg mixture to pan with sautéed vegetables.
Cook over medium-low heat for 10 minutes. Occasionally run a spatula around the sides of the frittata and shake pan gently to free the bottom of the pan till bottom is set and the top is slightly wet.
Place the skillet in 375 degree oven and cook until the frittata is golden, about 15-20 minutes. If top is still a little wet, put under broiler for 1-2 minutes.
