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:

Quickview
232k Calories
15g Protein
17g Total Fat
2g Carbs
7% Health Score
Limit These
Calories
232k
12%

Fat
17g
27%

  Saturated Fat
6g
40%

Carbohydrates
2g
1%

  Sugar
1g
2%

Cholesterol
295mg
99%

Sodium
597mg
26%

Get Enough Of These
Protein
15g
32%

Vitamin K
47µg
45%

Selenium
27µg
40%

Vitamin B2
0.46mg
27%

Phosphorus
263mg
26%

Vitamin A
1080IU
22%

Calcium
190mg
19%

Vitamin B12
1µg
19%

Vitamin B5
1mg
14%

Folate
54µg
14%

Zinc
1mg
13%

Vitamin D
1µg
12%

Vitamin B6
0.23mg
11%

Vitamin E
1mg
11%

Iron
1mg
11%

Vitamin B1
0.14mg
9%

Potassium
216mg
6%

Manganese
0.12mg
6%

Vitamin C
4mg
5%

Magnesium
20mg
5%

Copper
0.08mg
4%

Vitamin B3
0.74mg
4%

Fiber
0.59g
2%

covered percent of daily need
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Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

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