Salami-Broccoli Rabe Frittata
Salami-Broccoli Rabe Frittata might be a good recipe to expand your side dish recipe box. One portion of this dish contains roughly 15g of protein, 17g of fat, and a total of 220 calories. This recipe serves 8 and costs 92 cents per serving. This recipe is liked by 72 foodies and cooks. It is a good option if you're following a gluten free and primal diet. If you have kosher salt, salami, milk, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a solid spoonacular score of 49%. Try Broccoli Rabe and Salami Pasta, Broccoli Rabe And Salami Pasta, and Broccoli-Rabe and Ricotta Frittata for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 bunch broccoli rabe, trimmed and chopped (about 4 cups)
1 tablespoon chopped pickled cherry peppers (hot or sweet)
12 large eggs
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
1/2 cup milk
2 tablespoons extra-virgin olive oil
1 cup diced provolone cheese (about 4 ounces)
2 ounces thinly sliced Genoa salami, halved
Equipment:
oven
whisk
bowl
frying pan
cutting board
Cooking instruction summary:
Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside. Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the broccoli rabe and garlic and cook, stirring occasionally, until the broccoli rabe is wilted, about 5 minutes. Stir in the pickled peppers and remove from the heat; let cool slightly, then add to the egg mixture and stir. Wipe out the skillet and return to medium-high heat. Arrange the salami pieces in the skillet in a circle, overlapping slightly, so they cover the bottom. Pour in the egg mixture and cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert onto a platter or cutting board. Serve warm or at room temperature. Photograph by Kana Okada
Step by step:
1. Preheat the oven to 375 degrees F.
2. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside.
3. Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.
4. Add the broccoli rabe and garlic and cook, stirring occasionally, until the broccoli rabe is wilted, about 5 minutes. Stir in the pickled peppers and remove from the heat; let cool slightly, then add to the egg mixture and stir.
5. Wipe out the skillet and return to medium-high heat. Arrange the salami pieces in the skillet in a circle, overlapping slightly, so they cover the bottom.
6. Pour in the egg mixture and cook, without stirring, until the edges start setting, about 1 minute.
7. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes.
8. Let cool 5 minutes in the skillet, then invert onto a platter or cutting board.
9. Serve warm or at room temperature.
10. Photograph by Kana Okada
Nutrition Information:
covered percent of daily need
