Thursday, December 15, 2016

Baked Frittata with Broccoli Rabe & Sausage


  • 1 pound broccoli rabe, tough stem ends removed
  • ¾ 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 ½ cups ricotta
  • 8 ounces grated cheese (Provolone, Parmesan and/or Mozzarella)
  • 10 eggs, lightly beaten and seasoned with salt and pepper


  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 and set aside on paper towels.
  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 cheese. 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.  Let cool at least 15 minutes, then cut into wedges.