SERVES 4 to 6
TOTAL TIME: 35 minutes
You will need a 12-inch ovensafe nonstick skillet for this recipe.
|
2 |
teaspoons olive oil |
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8 |
ounces broccoli rabe, trimmed and cut into 1-inch pieces |
|
Salt and pepper |
|
|
12 |
large eggs |
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3 |
tablespoons half-and-half |
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3 |
ounces fontina cheese, cut into ¼-inch pieces (¾ cup) |
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¼ |
cup oil-packed sun-dried tomatoes, minced |
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1 |
garlic clove, minced |
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⅛ |
teaspoon red pepper flakes |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Heat oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering. Add broccoli rabe and ¼ teaspoon salt and cook until beginning to brown and soften, 6 to 8 minutes.
2. Meanwhile, whisk eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl, then stir in fontina and sun-dried tomatoes.
3. Add garlic and pepper flakes to skillet and cook until fragrant, about 30 seconds. Add egg mixture 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 and continue to cook without stirring for 30 seconds to set bottom.
4. Slide skillet under broiler and cook until surface is puffed and spotty brown, yet center remains slightly wet and runny when cut into with paring knife, about 4 minutes.
5. Using potholders (skillet handle will be hot), remove skillet from broiler and let stand until eggs in middle are just set, about 5 minutes. Use rubber spatula to loosen frittata from skillet, then slide onto platter and serve.