Sausage and Broccoli Rabe Frittata
Hearty sausage and broccoli rabe frittata for brunch. Stovetop-to-broiler method, easy swaps, and simple make-ahead tips.
This recipe is a hit for brunch. Plus you can customize this with your favorite veggies like sweet pepper, tomato, spinach, olives, or mushrooms.
Yield: 8 Servings
- Cook the sausage and broccoli rabe until excess moisture is gone, pour in egg-milk-cheese mix, then finish under the broiler for a golden top.
- This recipe is flexible: swap sausage or cheese, add other vegetables, or use plant-based options for a vegetarian version.
- Make ahead by cooling and refrigerating; reheat gently in oven or microwave. Store up to 3 days or freeze for longer.
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Preparation Instructions:
Step 1 Preheat oven broiler set to low. Whisk eggs and milk in a medium bowl. Mix in 1/2 cup cheddar; season with Old World Italian Spicy Fennel Herb Seasoning and set aside.
Step 2 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.
Step 3 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.
Step 4 Let frittata rest for a few minutes before cutting into wedges. Serve warm or room temperature.
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Frequently Asked Questions
How many people does this recipe serve?
This frittata serves about 6 to 8 people depending on portion size.
Can I make this vegetarian?
Yes. Replace the chorizo or Italian sausage with mushrooms, roasted peppers, artichokes, extra onions, or a plant-based sausage. Cook those fillings the same way to remove moisture and build flavor.
Can I use frozen broccoli rabe or other frozen greens?
Yes. Thaw and squeeze out as much water as possible, then cook a few minutes longer in the skillet to evaporate leftover moisture before adding the eggs.
How do I know the frittata is done?
The edges should be set and the center mostly firm with only a slight jiggle. After broiling, the top should be golden and the center fully set. For precision, internal temperature should reach 160 F.
Can I bake this instead of using the broiler?
Yes. Bake in a preheated oven at 350 F for 18 to 25 minutes until the center is set. For a browned top, finish under the broiler for a minute or two.
How do I prevent a soggy frittata?
Cook the vegetables and meat long enough to release and evaporate moisture. Drain excess fat from very greasy sausage, avoid overloading the pan with wet veggies, and use the listed milk amount or slightly less.
Can I prepare this ahead of time and how should I store leftovers?
Yes. Make the frittata, cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a 325 F oven for 10 to 15 minutes or microwave individual slices. For longer storage, freeze wrapped slices for up to 2 months; thaw overnight in the fridge before reheating.
What are good cheese and seasoning swaps?
Try feta, goat cheese, mozzarella, or Parmesan instead of cheddar. Use plain salt and pepper, Italian seasoning, smoked paprika, or fresh herbs like parsley or basil if you skip the fennel herb seasoning.
How many people does this recipe serve?
This frittata serves about 6 to 8 people depending on portion size.
Can I make this vegetarian?
Yes. Replace the chorizo or Italian sausage with mushrooms, roasted peppers, artichokes, extra onions, or a plant-based sausage. Cook those fillings the same way to remove moisture and build flavor.
Can I use frozen broccoli rabe or other frozen greens?
Yes. Thaw and squeeze out as much water as possible, then cook a few minutes longer in the skillet to evaporate leftover moisture before adding the eggs.
How do I know the frittata is done?
The edges should be set and the center mostly firm with only a slight jiggle. After broiling, the top should be golden and the center fully set. For precision, internal temperature should reach 160 F.
Can I bake this instead of using the broiler?
Yes. Bake in a preheated oven at 350 F for 18 to 25 minutes until the center is set. For a browned top, finish under the broiler for a minute or two.
How do I prevent a soggy frittata?
Cook the vegetables and meat long enough to release and evaporate moisture. Drain excess fat from very greasy sausage, avoid overloading the pan with wet veggies, and use the listed milk amount or slightly less.
Can I prepare this ahead of time and how should I store leftovers?
Yes. Make the frittata, cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a 325 F oven for 10 to 15 minutes or microwave individual slices. For longer storage, freeze wrapped slices for up to 2 months; thaw overnight in the fridge before reheating.
What are good cheese and seasoning swaps?
Try feta, goat cheese, mozzarella, or Parmesan instead of cheddar. Use plain salt and pepper, Italian seasoning, smoked paprika, or fresh herbs like parsley or basil if you skip the fennel herb seasoning.
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