Italian Sausage & Broccoli Frittata
A hearty baked frittata with spicy Italian sausage, greens, and four cheeses—perfect for lunch, dinner, or brunch. Enjoy it warm or at room temperature for easy, no-fuss meals. Make ahead for stress-free entertaining or family dinners. Slice and share for a crowd-pleasing, versatile dish.
Ingredients
1 pound broccoli, tough ends removed, ¾-inch chopped
¾ pound spicy Italian sausage, loose or in links
2 tablespoons extra-virgin olive oil
1 medium onion, diced
Salt and black pepper
3 cloves garlic, minced
2 teaspoons roughly chopped rosemary
1 ½ cups ricotta
3 ounces grated provolone (about 1¼ cups)
3 ounces grated Parmesan (about ¾ cup)
4 ounces grated smoked mozzarella (about 1½ cups)
10 eggs, lightly beaten and seasoned with salt and pepper
Method
Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli and cook for 1 minute, just to blanch, then remove, rinse with cold water and drain. Roughly chop, then squeeze to remove excess water and set aside.
Heat a skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
Add olive oil to skillet. Add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. Let cool at least 15 minutes, then cut into wedges.
