Best Sausage And Broccoli Rabe Frittata Recipes

HOT ITALIAN SAUSAGE AND BROCCOLI RABE FRITTATA

Hot Italian Sausage and Broccoli Rabe Frittata image

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.

Provided by David Tanis

Categories breakfast, brunch, main course

Time 1h

Yield 8 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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.
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.
Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
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.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 844 milligrams, Sugar 5 grams

SAUSAGE AND BROCCOLI RABE FRITTATA

Sausage and Broccoli Rabe Frittata image

The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.

Provided by Duane Sorenson

Categories Cheese Egg Breakfast Brunch Broil Sauté Cheddar Sausage Fall Winter Broccoli Rabe Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

12 large eggs
1/2 cup whole milk
3/4 cup grated cheddar, divided
Kosher salt, coarsely ground pepper
2 tablespoons vegetable oil
1/2 medium onion, chopped
1/2 pound fresh Spanish chorizo or hot Italian sausage links, casings removed
1 bunch broccoli rabe, coarsely chopped

Steps:

Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in 1/2 cup cheddar; season with salt and pepper and set aside.
Heat oil in a large skillet, preferably castiron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6-8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8-10 minutes longer.
Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10-12 minutes. Top frittata with remaining 1/4 cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.
Cut frittata into wedges and serve warm or room temperature.
DO AHEAD: Frittata can be made 2 hours ahead. Let cool, then cover.