Broccoli Rabe and Smoked Mozzarella Frittata
Healthy, easy, and quick! This broccoli rabe and smoked mozzarella frittata is packed full of flavor and cooks in only 15 minutes. Time to pull out your cast iron pan and make some dinner.
Servings 6 servings
Calories 250kcal
Ingredients
- 3 tbsp olive oil
- 4 cups broccoli rabe, stalks and leaves, cut into bite sized pieces
- 3 cloves garlic, sliced
- 3 tbsp water
- 12 large eggs
- 3 tbsp half and half, or whole milk
- 4 oz fontina, shredded
- kosher salt and pepper
- 3 oz smoked mozzarella, thinly sliced
- 4 tbsp chopped fresh parsley
Instructions
- Put an oven rack in the middle position and begin heating the broiler.
- Using a 12 inch cast iron skillet (or a heavy, oven safe skillet), heat the olive oil on medium until it is shimmery. Add the broccoli rabe and garlic. Saute 1 minute. Add the water, cover the pan, and cook for 4 minutes, or until tender.
- Mix the eggs, half and half, fontina, and a sprinkle of salt and pepper in a bowl. Pour the egg mixture into the skillet and tilt the pan to make an even layer. Stir the eggs and broccoli rabe in the skillet for 1 minute, then leave the eggs alone to set and thicken, 2 minutes.
- Top the frittata with the mozzarella slices and put it in the oven under the broiler. Broil the frittata for 5-6 minutes, or until the top is a little browned and the edges have puffed up.
- Take the frittata out of the oven and let it sit for a minute or two, then sprinkle parsley, salt, and pepper over the top, cut it into wedges and serve.
Notes
- I have a Lodge 12 inch cast iron skillet. Once you've put down a good coat of seasoning (simply saute veggies in it regularly), your eggs will slide right off. Don't be afraid to use soap and scrubby sponges! I do all the time and my skillet is seasoned and happy. Just make sure to dry well and apply a very light coat of oil to the pan when you're done.
- I prefer this frittata warm rather than room temperature. The smoked mozzarella is best when it's still a little melty and soft.
- Recipe inspired by the Broccoli Rabe and Smoked Mozzarella Frittata in the Italian Vegetable Cookbook. I loved the flavor combination and came up with my own interpretation of the recipe.
Nutrition
Calories: 250kcal