I seriously love frittatas. They’re my favorite way to use up the last of meat and veggies from the week’s grocery run and they make great to-go lunch material.
This week I had a bunch of broccolini leftover from my trip to Costco and since we’ve had our fair share of sautéed broccolini with garlic, crushed red pepper flakes, and lemon juice this week, it was time to mix things up. (Pssst… you can find that recipe using broccoli here)
Sausage and broccoli go so well together that it was a no-brainer to use up my broccolini for this tasty frittata.
What are some of your favorite combinations?
When it comes to frittata prep, I think the biggest hurdle most run into comes down to getting the frittata out of the pan. My trick for this is to cover the frittata for a minute or so once it’s done cooking and let condensation work its magic. It’s a lot like deglazing a pan — use moisture to do the “unsticking”. Works like a charm…
- 8 oz bulk breakfast sausage
- 2 cups chopped broccolini (broccoli can be substituted)
- 6-7 eggs, whisked
- 1-2 tbsp extra virgin olive oil
- salt and pepper, to taste
- pinch of crushed red pepper flakes, optional
- Preheat a large skillet (or another oven-safe pan) over medium-high heat and add the olive oil.
- Start to cook the bulk sausage for 3-4 minutes before adding the chopped broccolini (or broccoli).
- Cook until the sausage is fully cooked, then add the whisked eggs.
- Shift the sausage and broccolini to evenly disperse with the eggs and season with salt, pepper, and the crushed red pepper flakes, if you're using them.
- Reduce heat to medium and cover. Cook until the edges firm up and pull away slightly from the edge of the skillet. This can take around 6 to 8 minutes.
- Once the edges are set, transfer the skillet to the oven and broil on high at least 6 inches from the top until the top and center is fully cooked.
- Don't broil it beyond a slight golden brown.
- Remove the frittata from the oven, and recover for a minute or so. Giving the frittata a few minutes to rest while covered is my trick for ensuring a smooth exit from the pan!
A few items help this frittata come together
I typically opt for a skillet and a lid that fits it, but there are other pans that get the job done. You might give an oven-safe pan with a lid a try or even special pans that are just for frittatas (they allow you to skip the broiling step!).
Need more ideas? Here are some more frittata recipes on PopularPaleo.com!