Broccoli rabe, sun-dried tomato, and Fontina frittata

Andrew and I had some friends over for brunch today. It reminded me of how much I enjoy hosting brunch, mostly because I get an excuse to make some fun treats (today's big project was apple cider doughnuts - recipe coming soon!). However, treats alone don't make a meal. I personally enjoy savory brunch items more than sweet, and I made sure to include something eggy and relatively healthy in the menu along with the more indulgent items. A frittata is a great selection when serving brunch to a group - it comes together quickly and can be made ahead of time and served at room temperature. This frittata includes broccoli rabe and sun-dried tomatoes along with melty Fontina cheese. I loved this recipe - I especially enjoyed the flavor of the sun-dried tomatoes, and the texture of the eggs was perfect - tender and not at all dry. I need to cook recipes like this more often, whether or not we are having guests!


Broccoli rabe, sun-dried tomatoes, and Fontina frittata
Makes one 12-inch frittata

2 tsp olive oil
8 oz. broccoli rabe, tough ends removed and stems, leaves, and florets cut into 1-inch pieces
Salt and freshly ground black pepper
12 large eggs
3 tbs half-and-half
3 oz. Fontina cheese, cut into 1/4-inch cubes
1/4 cup oil-packed sun-dried tomatoes, drained and minced
1 garlic clove, minced
1/8 tsp red pepper flakes

Special equipment: 12-inch nonstick oven safe skillet

Bring a large pot of well-salted water to a boil. Add broccoli rabe and cook for 5 minutes, or until stems are just tender, then drain broccoli rabe and run under cold water until completely cool (or transfer to a bowl of ice water).

Preheat broiler. Heat olive oil in a 12-inch nonstick oven safe skillet over medium heat. Add broccoli rabe and 1/4 tsp salt and cook until rabe is just beginning to brown, about 6-8 minutes.

Meanwhile, whisk together eggs, half-and-half, 1/2 tsp salt, and 1/4 tsp pepper until well combined. Stir in cheese and sun-dried tomatoes.

Add garlic and red pepper flakes to the skillet and cook for 30 seconds, or until garlic is fragrant. Add egg mixture and cook, using a spatula to scrape the bottom of the skillet, until large curds form, about 2 minutes. Continue to cook without stirring for about 30 seconds.

Transfer skillet to the broiler and cook until frittata is puffed and browned in spots, and the center is just barely set, about 4 minutes. Remove skillet from the broiler and let stand for 5 minutes. Use a spatula to loosen frittata from skillet, then transfer it to a cutting board. Cut into wedges and serve.