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.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 1h
Yield 8 servings
Number Of Ingredients 12
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
BROCCOLI RABE AND SAUSAGE
This is a family recipe that is quite simple and quick. Good buffet table dish. For a crowd just increase amounts of ingredients as needed. Serve on rolls or with crusty Italian Bread.
Provided by ELEANOR1052
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
- Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
- Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 2.6 g, Cholesterol 43.1 mg, Fat 27.9 g, Fiber 0.8 g, Protein 9.2 g, SaturatedFat 7.8 g, Sodium 1295.4 mg, Sugar 0.5 g
SAUSAGE AND BROCCOLI RABE FRITTATA
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
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.
BROCCOLI FRITTATA
The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that's been cooked a bit too long into beaten eggs for a light, fluffy frittata.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
- In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
- Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.
BROCCOLI RABE AND RED BELL PEPPER FRITTATA
Categories Cheese Egg Garlic Onion Pepper Breakfast Brunch Broil Sauté Vegetarian Quick & Easy Oregano Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
- Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.
SPICY SAUSAGE BROCCOLI RABE PARMESAN
Simple, quick, inexpensive, and a little spicy. Delicious!!!
Provided by DMarie
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. Drain well in a colander set in the sink.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
- Place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. Sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe. Cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes. Cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
- Return the sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. Serve over hot rotini.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 55.5 g, Cholesterol 69.4 mg, Fat 24.8 g, Fiber 10.1 g, Protein 34.6 g, SaturatedFat 9.1 g, Sodium 1084 mg, Sugar 4.6 g
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SAUSAGE AND BROCCOLI RABE FRITTATA RECIPE | BON APPéTIT
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3.6/5 (72)Author Duane SorensonServings 8Estimated Reading Time 1 min
- Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.
- Heat oil in a large skillet, preferably cast-iron, 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 ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.
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