Hearty Frittata With Broccoli Rabe, Sun-Dried Tomatoes, And Fontina

Ingredients

12 large eggs
3 tablespoons half-and-half
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
2 teaspoons olive oil
8 ounces broccoli rabe, trimmed and cut into 1-inch pieces
1 garlic clove, minced
1⁄8 teaspoon red pepper flakes
3 ounces Italian fontina cheese, cut into 1⁄4-inch cubes (3⁄4 cup)
1⁄4 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse

Instructions

Adjust oven rack 5 inches from broiler element and heat broiler. Whisk eggs, half-and-half, 1⁄2 teaspoon salt, and pepper in medium bowl until well combined, about 30 seconds; set aside.
Heat oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering; add broccoli rabe and remaining 1⁄4 teaspoon salt and cook until rabe is beginning to brown and soften, 6 to 8 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir fontina and sun-dried tomatoes into eggs; add egg mixture to skillet and cook, using heatproof rubber spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
Broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let sit for 5 minutes. Using spatula, loosen frittata from skillet and slide onto serving platter or cutting board. Cut into wedges and serve.

Hearty Frittata With Broccoli Rabe, Sun-Dried Tomatoes, And Fontina

Ingredients

Instructions

Tags

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