Ham, Leek and Broccoli Rabe Frittata

- Rating -

5 from 1 vote

- Servings -


- My Notes -

  • 2 leeks - green parts only, thinly sliced
  • 1 10oz broccoli rabe - frozen
  • 1 ham steak - diced
  • 16 eggs
  • 1 cup parmesan cheese - grated
  • 2 tbsp extra virgin olive oil - garlic infused
  • ¾ tsp sea salt
  • ¾ tsp black pepper - ground
  • Preheat the oven to 350 degrees
  • Place the bag of broccoli rabe in a colander and run warm water over it to defrost it.
  • Add the garlic infused extra virgin olive oil to an oven safe skillet, and sauté the leek until it is soft and slightly browned (caramelized). While the leek is browning, squeeze the excess liquid out of the broccoli rabe.
  • Add the eggs, broccoli rabe, parmesan, sea salt and pepper to a mixing bowl and whisk to combine.
  • Once the leek is caramelized, pour the egg mixture into the skillet and then place the skillet into the oven.
  • Bake for 35-45 minutes. To check for doneness, carefully touch the top of the frittata and check it like you would a cake. I sometimes will take a pot holder and shake the handle a little, to see if the center of the frittata is still loose.
My favorite garlic infused olive oil is: Terra Delyssa Lemon Infused Organic Extra Virgin Olive Oil 


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