This a colorful dish, contrasting slices of pink sausage with bright green Swiss chard. The greens balance very well with the spicy sausage, and a tossed salad alongside completes the plate.
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1/2 pound Andouille Sausage or purchased cooked andouille, thinly sliced
1/2 pound Swiss chard, stems and center ribs discarded, rinsed, and chopped
6 large eggs
1/3 cup grated Monterey Jack
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add sausage, and cook for 2 minutes. Add half of Swiss chard, and toss to wilt before adding remainder. Increase the heat to high, and cook for 2 minutes, or until liquid from Swiss chard evaporates. Allow mixture to cool for 10 minutes.
2. Preheat the oven to 425°F. Whisk eggs well, stir in Monterey Jack, and season to taste with salt and pepper. Stir cooled vegetable mixture into eggs.
3. Heat butter in a large, oven-proof skillet over medium heat. Add egg mixture and cook for 4 minutes, or until the bottom of cake is lightly brown. Transfer the skillet to the oven, and bake for 10 to 15 minutes, or until top is browned.
4. Run a spatula around the sides of the skillet and under the bottom of the cake to release it. Slide cake gently onto a serving platter, and cut it into wedges. Serve immediately, or at room temperature.
Note: The sausage and vegetable mixture can be cooked up to a day in advance and refrigerated, tightly covered. Reheat the vegetables to room temperature in a microwave-safe dish, or over low heat, before completing the dish.