This is one of my favorite combinations.
My friends and family always say I need to put meat in the recipe to make it good.
Not so, you can use any combination of vegetables in this dish you like.
This recipe is more about the technique than what actually goes into the frittata.
I was taught to cook it on the top of the stove although may cooks and chef like to finish it in the oven.
I like the sausage/rabe combo for a complete dinner. Enjoy.
- 12 eggs
- 1 pound Italian sausage
- ½ bunch broccoli rabe
- 1 tablespoon baking powder
- 1 small onion diced
- 3-4 cloves garlic chopped
- 3 tablespoons olive oil
- salt and pepper
Heat a small pot with boiling water. Rinse and drain the broccoli rabe and add it to the water. Cook for about 5 minutes.
Heat a 12-inch skillet on medium high heat; add 2 tablespoons of the olive oil, onion, garlic and sausage.
Fry until the sausage is browned and the onion clears. Salt and pepper to taste.
Add the broccoli rabe and the other tablespoon of olive oil to the pan.
Add a little more salt, pepper to taste and sauté for a couple of minutes.
Wisk the eggs with the baking powder and add to the sausage mixture.
Mix well and help the egg cook by making some movement in the center.
When the frittata is about two thirds cooked put a larger plate or cookie sheet over the fry pan and flip.
Return the frittata to the pan, uncooked side down, and tuck edges under until cooked through. Let rest a couple of minutes and serve.
- boiling the broccoli rabe will take some of the tartness out
- use regular broccoli if you like
- use anything you like in the frittata, but cook any raw ingredients before adding the eggs
- add a ½ cup of grated Parmesan cheese for a stronger flavor
Omelets (or is it omelettes?) are so useful that I wanted to learn about the history and the name. While I was at it, I even found some delicious recipes. I ended up writing an amazing omelet guide: