Swiss Chard Frittata Bites with Italian Sausage and Kesong Puti

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

4 eggs
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