Hot Italian Sausage and Broccoli Rabe Frittata Recipe (2024)

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?

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).

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.

I just made this and a 10 inch skillet is large enough.

Great recipe; I used goat cheese in place of the ricotta

Very good cut in half and served for 2 for dinner or 4 if you serve with a simple salad and bread. Do not get hung up on the exact ingredients (I used bacon, roasted asparagus, roasted tomatoes, fresh dill and the cheese I had on hand. The onions and ricotta are the two ingredients I would not change. Follow the layering instructions. You can also broil this to speed up the process.

Adding to my earlier comments, this is now my "take to a desert island" recipe. Made more than half a dozen times, each time with excellent outcome. (I do cook the rapini to start in step 1 per Viola Buitoni's technique: http://zesterdaily.com/cooking/dont-bitter-just-cook-rapini-better ) Great for B L or D served hot, warm or even room temp. Travels well. Reheats well. Can be 1 dish meal. Plays well w/ sparkling wine which I'll take to that desert island too. Perfect.

Try spinach or kale

I bet regular broccoli or blanched, drained spinach would work well.

I used a mixture of 70/30 baby kale/watercress, just to have that desired touch of bitterness that broccoli rabe has, which is a classic pairing with the sausage.

Hi Kelly, I imagine what your family doesn't like about broccoli rabe may be the bitter quality? If you want to retain the "floweret" & stem texture of the broccoli rabe it might be a good option for you to use broccolini. (A hybrid of broccoli and Chinese broccoli (gai-lan) I think.) That would be a similar texture but mild flavor. Or you could try gai-lan (Chinese Broccoli) for the leaf quality of broccoli rabe but gai-lan can have a bit of bitterness too.

As someone who eats broccoli rabe obsessively... I find that it needs a quick blanch to give it a texture that is pleasant for eating... then you can sauté it or do whatever you want with it. Blanching for just a minute, which this recipe calls for, is hardly "boiled broccoli."

This was very yummy. You can do the cooking of the everything prior to putting on the ricotta, cheese, and eggs on the stove and then combining everything in a regular baking pan about the size of a cake pan. You could do this all the night before and then the morning of add the ricotta, cheeses, and eggs and bake. You do not need a cast iron fry pan to do this recipe.

I recently "discovered" frittata's and they are perfect for the dietary needs for me and my husband as we both need to eat lots of protein. I plan to make some individual ones in my tart dishes, and cannot wait to try your flavors especially the cheese combo's and the broccoli rabe which I haven't tried before. On a personal note, I work full time and take care of my husband so any recipe that saves time and is easy is a blessing.

Mallika, To make this meat free sub cooked potato in equivalent measure for the sausage. Broccoli rabe "loves" sausage (& eggs & cheese) but it also loves potatoes. :-) Made this w/ sausage and w/out for vegetarian diners. Use Yukon Gold or Russet, boil until just tender, cool. Peel or not. Cut in lengthwise quarters then crosswise into bite size pieces. Saute in a little olive oil to toast up just a bit. Use instead of the sausage.

I just put it in the oven and am a little anxious about the cheese to egg ratio, but who doesn't love cheese? :)

Very cheesy! Keep ricotta but can certainly dial back on the others!

Fantastic recipe. It's made the regular rotation, and leftovers reheat well. We have it for dinner, so I use a full pound of sausage. Recently experimented with a variation using chorizo, jalapenos, manchego, oaxaca, and cotija. I prefer the original, but my husband likes the variation better.

I used Chinese broccoli since it was easier to find than broccoli rabe where I live… and I probably only vaguely followed the measurements correctly (the Italian sausage comes in a 1lb package so I just used the whole thing). Either way, delicious! I’ll probably up the amount of veg in it the next time I make it, it was a bit cheese heavy.

Cook for less time Use primal cuts sausageDouble the broccoli rabe Don’t forget the onion!

I omitted the smoked mozzarella, rosemary and garlic, subbed feta for the ricotta, added diced red pepper, a diced leftover baked potato, a bag of mixed spinach, chard and kale (precooked) and used my homemade linguiça. I had made 5 lbs without thinking what I was going to DO with it. Did not add any more salt. Hard to go wrong with this recipe.

In previous 'high five' note for this remarkable dish I said it was my "take to a desert island" recipe. That was in 'before days' and now it has been 'pandemic days favorite' too. We haven't been out to eat since 3/16/20 and it is 2/02/21 as I post this and our cooking at home audience is now 2 people. Made this many times in easy to scale down to half size - so 4 portions means 2 night's dinners for 2 - by using 8" sq baking dish to assemble ingredients.

This was very good and my husband loved it. I used broccoli instead of broccoli rabe. Also used the cheese we had on hand (Parmesan, mozzarella)

If you’re vegetarian, beyond breakfast sausages are the perfect dupe for this meal!

I think if you're going to prep it the night before, cook and keep all the ingredients separate, then, in the morning, pour it all into the skillet and bake.

This recipe is painfully good. We use a lot of NYT recipes and this one deserved a special response. We eat frittatas often and this one was far and away the best we've ever had. I now try to add ricotta to all my frittatas. Please don't skip the ricotta - it's worth it! 10 eggs looked like a lot but it fit well in my cast iron skillet and did not bubble over the edges.

used just feta instead of other cheeses. also used red peppers and 15 eggs instead of 10

Made a half recipe. Broiled the broccoli rabe until it was crispy, combined with the rest. Added mushrooms to husband’s half. Delicious!

A keeper. Can't beat nutrition-packed broccoli rabe and general "comfort food" nature of an egg frittata. Some personal notes: I used a medium-spicy sausage from my local Italian grocer and found it a little TOO hot, so next time will used the mild. Couldn't find smoked mozz, but plain worked. Recipe would adapt well to a veggie option using mushrooms (any kind, but texture-wise what comes to mind is portabella) in place of the sausage, perhaps sautéed with soy sauce to punch it up.

Use 5 eggs