0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
30 min |
| Cook: |
30 min |
| Yield: |
6 to 8 servings |
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
30 min |
| Cook: |
30 min |
| Yield: |
6 to 8 servings |
Ingredients
- 12 large eggs
- 1/2 cup milk
- Kosher salt and freshly ground pepper
- 1 cup diced provolone cheese (about 4 ounces)
- 2 tablespoons extra-virgin olive oil
- 1/2 bunch broccoli rabe, trimmed and chopped (about 4 cups)
- 2 cloves garlic, chopped
- 1 tablespoon chopped pickled cherry peppers (hot or sweet)
- 2 ounces thinly sliced Genoa salami, halved
Instructions
- Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside.
- Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the broccoli rabe and garlic and cook, stirring occasionally, until the broccoli rabe is wilted, about 5 minutes. Stir in the pickled peppers and remove from the heat; let cool slightly, then add to the egg mixture and stir.
- Wipe out the skillet and return to medium-high heat. Arrange the salami pieces in the skillet in a circle, overlapping slightly, so they cover the bottom. Pour in the egg mixture and cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert onto a platter or cutting board. Serve warm or at room temperature.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
230 |
| Total Fat |
17 g |
| Saturated Fat |
6 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
16 g |
| Cholesterol |
298 mg |
| Sodium |
369 mg |
| Serving Size |
1 of 8 servings |
| Calories |
230 |
| Total Fat |
17 g |
| Saturated Fat |
6 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
16 g |
| Cholesterol |
298 mg |
| Sodium |
369 mg |
