Kesong puti and Italian sausage soften the slight bitterness of Swiss chard. These frittatas are
great as an appetizer or as a main course—just use different cookie cutters depending on the serving size. In place of chard, you can also use spinach.
Serves 2 to 3
Prep Time 10 minutes
Cooking Time 15 minutes
1/4 cup milk
1 tablespoon olive oil
1 cup chopped onions
1 cup diced Italian sausage
1/2 cup Swiss chard leaves and stems
1/8 tablespoon fresh Italian parsley leaves, chopped
1 cup crumbled native white cheese (kesong puti)
15 grams sliced black olives
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 grams red beet microgreens for garnish
1 In a medium bowl, whisk together eggs and milk until foamy. Set aside.
2 In an ovenproof skillet, heat oil and sauté onions, sausages, Swiss chard, and parsley. Add egg mixture.
3 Add crumbled cheese, black olives, salt, and pepper. Cook until the mixture sets, making sure it is cooked through by placing it in a preheated oven on the broiler setting for 2 to 3 minutes. Serve as is or, if desired, use cookie cutters to cut the frittatas into different shapes. Garnish with red beet microgreens, if desired.
Photography by Miguel Nacianceno | Styling by Liezl Yap | Food Preparation by Jam Melchor of Le Bistro Vert and Villa Café
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