Frittata with Broccoli Rabe, Sun-Dried Tomatoes, and Fontina

Name: Frittata with Broccoli Rabe, Sun-Dried Tomatoes, and Fontina
Yield: Serves 6 to 8 (Makes one 12-inch frittata)
Ingredients: 12 , large eggs; 3 tablespoons, half-and-half; 3/4 teaspoon, table salt; 1/4 teaspoon, black pepper; 2 teaspoons, olive oil; 8 ounces, broccoli rabe, washed, trimmed, and cut into 1-inch pieces (about 3 cups); 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/8 teaspoon, red pepper flakes; 3 ounces, Italian fontina cheese, cut into 1/4-inch cubes (about 3/4 cup); 3 ounces, oil-packed sun-dried tomatoes, drained, chopped coarse (about 1/4 cup)

3 comments

Appears in Cook's Illustrated May/June 2005

More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

SERVES6 to 8 (Makes one 12-inch frittata)

TIME40 minutes

WHY THIS RECIPE WORKS

We wanted a frittata recipe big enough to make a substantial meal for six to eight people, with a pleasing balance of egg to filling, firm yet moist eggs, and a supportive browned crust. Given the large number of eggs in our frittata recipe...

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