his popular egg bake is crowd-friendly and so much easier to prep than you’d expect.
. On the list of foods everyone should know how to cook, I firmly believe a frittata belongs at the very top. T Once you’ve got the hang of it, endless possibilities await — all of which can be executed with whatever ingredients you’ve got in the fridge. Did I mention it can be served for breakfast, lunch, or dinner?
The base of a family-size frittata should always stay the same: 12 eggs, a generous dollop of full-fat dairy , one cup of cheese and lots of salt and pepper. The mix-ins are where you can have a little fun — try , a variety of fresh herbs or in this case, crumbled sausage and broccoli rabe. The rich, slightly spicy sausage perfectly complements the earthy, bitter broccoli rabe, while a mix of melty fontina and salty Parmesan cheeses marries everything together.requires zero fancy equipment. Plus, it barely dirties any dishes, since the whole thing is assembled in the same skillet it bakes in. Serve with a simple green salad, your favorite roasted veggies or a piece of crusty bread.
Your frittata will continue to cook out of the oven, so pull it out of the oven when it’s just set. This is especially true if you’re using a cast iron skillet, which retains heat well.: You can use heavy cream, half and half, whole milk, crème fraîche or plain full-fat yogurt in place of sour cream. Use cheddar in place of fontina, or pecorino Romano in place of Parmesan. Use broccoli or sweet broccolini in place of broccoli rabe.
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