sausage, broccoli rabe, and fontina frittata

this dish is so quintessentially Italian, and it is an excellent source of protein and it is gluten-free (unless you add something wheaty to it). these flavors just “go” together, and when i saw broccoli rabe in the store i knew i would be adding it to something for dinner this week.

ingredients:
1 bunch broccoli rabe, cleaned and ends trimmed, then chopped
3 links or one “roll” pork sausage (i used smithfield mild pork sausage roll as it is gluten-free)
1 block (about ½ a pound) of fontina cheese, cubed
8 eggs
salt and pepper
olive oil

directions:
heat olive oil in a large non stick pan over high heat. add the sausage, breaking it up with the back of your spoon so that it browns evenly. once it is fully browned, add the chopped broccoli rabe and let that wilt down until it’s a dark green and is soft.

preheat the oven to 400 degrees.

mix the eggs, salt and pepper (to taste), and the cubed fontina in a small bowl. pour this over the sausage and broccoli rabe mixture and make sure to evenly distribute the eggs. let this set on the bottom (run a rubber spatula under this to make sure you will easily be able to cut and remove slices of the finished frittata) and then pop it into the oven for about 8 to 10 minutes, or until the top of the frittata is set. let cool for about 4 to 5 minutes and then turn out and slice into wedges to serve.

notes:
this could be a great meal for breakfast or dinner. if you are serving for breakfast a nice side of fresh berries would be a good compliment. for dinner a green salad would be delicious.