Recipe of the week
When planning holiday meals for houseguests, don’t forget breakfast, said David Tanis in The New York Times. A frittata like this one, filled with spicy Italian sausage, “delectable” broccoli rabe, and four kinds of cheese, is “an abidingly easy, satisfying choice.” Sent straight to the oven from the stovetop, it requires no broiler to finish.
Hot Italian sausage and broccoli rabe frittata
1 lb broccoli rabe, stem ends removed • ¾ lb hot Italian sausage meat, bought loose or removed from casings • 2 tbsp extra-virgin olive oil • 1 medium onion, diced • salt and black pepper • 3 cloves garlic, minced • 2 tsp roughly chopped rosemary • 1½ cups ricotta • 3 oz grated provolone • 3 oz grated Parmesan • 4 oz grated smoked mozzarella • 10 eggs, lightly beaten, seasoned with salt and pepper
• Heat oven to 350. Bring a large pot of salted water to boil. Add broccoli rabe. Cook 1 minute to wilt, remove, rinse with cold water, and drain. Roughly chop greens; squeeze to remove excess water. Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage. Cook, breaking into large crumbles, until well browned, 6 to 8 minutes. Remove and blot on paper towels.
• Heat olive oil in skillet; add onion. Cook, stirring, until lightly browned, about 5 minutes. Season well with salt and pepper. Add garlic and rosemary and cook 1 minute more. Turn off heat. Stir in chopped greens and sausage. Let mixture cool.
• Spoon dabs of ricotta over mixture, then sprinkle evenly with provolone, Parmesan, and mozzarella. Pour in beaten eggs. Bake 30 to 35 minutes, until golden-topped and not runny at the center. Cool 15 minutes, then cut into wedges.