Ciao'd while watching Lunes Noche Football. From Mexico City. Viva!
BROCCOLI SAUSAGE FRITTATA
Similar to a crustless quiche or a Spanish tortilla, the egg-based Italian frittata is a delicious canvas for vegetables, cheese, and meats. It’s the dish that keeps on giving. Enjoy a slice of warm frittata for breakfast. Slice a wedge and make a sandwich with crusty bread for lunch. Pair it with a simple green salad for a light supper. The latter is just the ticket during the hectic holidays.
8 large eggs
¼ teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil
¾ pound sweet Italian sausage links, casings removed
3 cups broccoli florets
1 tablespoon chopped fresh basil
1/3 cup grated Parmigiano-Reggiano cheese
Preheat the oven to 375°F.
In a large bowl, beat the eggs with the salt and red pepper flakes.
In a medium cast-iron or nonstick ovenproof skillet over medium-high heat, heat the oil. Add the sausage and cook, breaking it up into chunks, until browned and cooked through, 6 to 8 minutes.
Add the broccoli and red pepper to the skillet and cook until the broccoli is crisp-tender, 3 to 4 minutes. Add the egg mixture and basil and cook over moderately low heat until set around the edge, 3 to 4 minutes. Sprinkle the frittata with the cheese.
Transfer the skillet to the oven and bake until the center is set, about 10 to 12 minutes. Serve warm or at room temperature.