Hot Italian Sausage and Broccoli Rabe Frittata
Updated March 11, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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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
- 1½cups ricotta
- 3ounces grated provolone (about 1¼ cups)
- 3ounces grated Parmesan (about ¾ cup)
- 4ounces grated smoked mozzarella (about 1½ cups)
- 10eggs, lightly beaten and seasoned with salt and pepper
Nutritional analysis per serving (8 servings)
464 calories; 33 grams fat; 16 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 28 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’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
- Step 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.
- Step 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.
- Step 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.
- Step 4
Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
- Step 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.
Private Notes
Comments
How much of this can I do in advance? The attraction for the recipe is that you can serve to overnight guests without last minute prep, but it never says what can be done in advance. Can it be assembled night before and then just baked morning of?
i have made this frittata twice, prepped veggies & meat & portioned cheeses 36 hours before baking. I pre-cooked greens per step one and sausage per step 2, and onions and herbs per step 3. The next am, i put everything on the counter for 30 minutes, then heated the pan with tsp olive oil for 1 minute, removed pan from heat, added the onions greens sausage mixture to the pan, followed step 4 for the cheese and eggs, then baked per step 5 ...perfect results both times... rave reviews.
Try spinach (cook then drain well before adding to skillet). Or zuchini (grate it, coat in a dusting of breadcrumbs to absorb liquid released in baking, add raw to skillet).
This is so yummy. I used mild Italian sausage. I was concerned there would be too much cheese. The amount of cheese worked perfectly.
Loved the pairing of the broccoli rabe and spicy Italian sausage. However - WAY too much cheese! Next time I make this I’ll use freshly grated pecorino Romano along with some ricotta (less than called for in recipe), and reduce eggs from 10 to 8.
This was good as a 'clean out the veg drawer' recipe and was very tasty. Used 1/2 head fennel, a leftover baked potato, sliced leek (instead of onion), a lonely yellow squash that was past its prime, half a head of broccoli, a handful of crimini mushrooms, 6 eggs, cheddar and manchego for the provolone and mozzarella. It will be fun to try different combinations.