Hot Italian Sausage and Broccoli Rabe Frittata

Hot Italian Sausage and Broccoli Rabe Frittata

This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it’s perfect for a weekend late breakfast or any time of day.

Ingredients

  • 1pound broccoli rabe, tough stem ends removed
  • ¾pound hot Italian sausage, loose or in links
  • 2tablespoons extra-virgin olive oil
  • 1medium onion, diced
  • Salt and black pepper
  • 3cloves garlic, minced
  • 2teaspoons roughly chopped rosemary
  • 1 ½cups ricotta
  • 3ounces grated provolone
  • 3ounces grated Parmesan
  • 4ounces grated smoked mozzarella
  • 10eggs, lightly beaten and seasoned with salt and pepper
  • Nutritional Information
      • Nutritional analysis per serving (8 servings)

        489 calories; 37 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 30 grams protein; 314 milligrams cholesterol; 1353 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
  2. Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
  3. Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
  4. Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
  5. Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.

 

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