Winter Frittata with Sausages, Potatoes, Swiss Chard and Fontina

From Taste of the Season

Serves 6

This egg pizza is incredibly versatile.  Easier for many to master than a regular rolled omelet, frittatas can be prepared ahead and served at room temperature if need be. I like this hearty combination of ingredients that make it a meal in one.  Serve this with a simple mixed fruit salad with this for a satisfying breakfast. When you are in the mood for a light supper consider this frittata. You can alter this to your particular taste. Try it with crispy bacon, cherry tomatoes, cheddar cheese for a colorful alternative.

3 tablespoons olive oil                
4 favorite cooked sausages( about 1 pound), sliced into 1 inch pieces
1 medium leek, light green and white part only, cleaned and finely chopped
1 pound red or white waxy potatoes, peeled and diced into 1/2-inch pieces
1 small bunch Swiss chard  (about 1/2 pound), cleaned, leaves torn into pieces
salt and freshly ground black pepper
12 eggs
2 tablespoons finely chopped parsley
1 1/2 cups shredded Italian Fontina cheese

For the garnish
1/4 cup favorite fresh tomato salsa or Salsa Verde
1/4 cup sour cream

1.    Preheat oven to 350F.  

2.    In a  10", non-stick skillet with oven-proof handle (or cover a wooden handle with foil) over medium-high heat, add 1 tablespoon of oil. Saute the sausage pieces until nicely browned, about 4 minutes.

3.     Remove the sausage with a slotted spoon and drain on paper towels. Reserve.

4.    Add the remaining 2 tablespoons of olive oil to the pan and reduce heat to medium.  Add the leeks and potatoes and sauté for about 20 minutes, stirring frequently, or until the leeks are golden brown and the potatoes are tender inside and crisp on the surface. Stir in the chard leaves, cover and cook until the chard is wilted, about 2 more minutes.  Season with salt and pepper.

5.    Combine the eggs, salt and pepper and parsley in a medium mixing bowl, and whisk until well blended.  Stir in 1 1/4 cups shredded cheese.

6.    Add the reserved sausages to the potato mixture and then flatten the mixture in the skillet.  Pour over the egg mixture.  Cook over medium-low heat, stirring occasionally, until bottom of mixture is lightly set and cooked, about 7 minutes. Sprinkle with the remaining cheese.

7.    Transfer skillet to oven and bake until frittata is puffed and brown, about 10-15 minutes. Remove from oven. Serve right in the pan or slide onto a  round serving platter, garnish with salsa and sour cream, if desired  and serve immediately.  (You can also let the frittata come to room temperature and serve it for lunch. )